I present a soup for garlic lovers. Warming, delicious roasted pumpkin and roasted garlic soup. It has a characteristic smell, so not everyone can taste it, but it is worth trying.
- 1 small pumpkin (about 500g after baking) or 500g ready-made pumpkin puree
- 1-1.5l of vegetable (or other) broth
- 2 heads of garlic
- 1 teaspoon of cinnamon
- 2 tablespoons of olive oil
- 0.5 teaspoons of ginger
- 1 teaspoon turmeric
- salt and pepper
- chilli flakes (optional)
Preheat the oven to 180 degrees C.
Cut the pumpkins into pieces and put them on the baking sheet. Wrap the garlic heads in foil and put it next to the pumpkin. Bake the whole thing for about 1 hour until the pumpkin is soft.
After baking the pumpkin in a pot, heat up the olive oil. Add cinnamon, ginger, turmeric and lightly fry. We add the pumpkin pulp. Stir and pour the broth.
Unwrap the garlic from the foil and squeeze the soft garlic cloves into the soup.
Bring it to the boil, then turn off the stove and blend it into cream.
Season with salt and pepper, a pinch of ground nutmeg and chilli if used.
Bring to the boil and serve with croutons.