Roasted Pumpkin Soup

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Roasting the pumpkin first intensifies the flavour of this creamy pumpkin soup.

The ingredient of Roasted Pumpkin Soup

• 1 leek white ration only cleaned and halved
• 1kg pumpkin peeled and diced
• 4 cloves garlic skin approximately
• 2 tablespoons olive oil
• 1l 4 cups massel chicken style liquid deposit
• 2 tablespoons pepitas
• 1 tablespoon sesame seeds
• 1 3 cup creme fraiche

The Instruction of roasted pumpkin soup

• pre heat oven to 180 c line a roasting pan taking into consideration baking paper place pumpkin leek and garlic around the tray drizzle subsequent to olive oil and roast for 20 mins
• mount up roasted pumpkin leek and garlic skin removed to a medium saucepan build up chicken stock bring to the boil simmer for 5 mins
• meanwhile heat a small nonstick frypan accumulate seeds and toast until slightly golden
• using a glue blender or food processor puree soup
• ladle soup into bowls ornament in the manner of a dollop of cru00e8me fraiche and toasted seeds

Nutritions of Roasted Pumpkin Soup

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