Ingredients

• 600 g - yellow pumpkin
• 100 g - onion
• 150 g - carrot
• 75 g - celery
• 75 g - leeks
• 50 ml - fresh cream
• salt and pepper to taste
• 1 - parsley sprig

How to Make Roasted Pumpkin Soup

• Peel and cut the pumpkin into chunks.
• Add some herbs and seasoning, roast in an oven till golden brown.
• Saute the onion, celery, leeks and carrot.
• Add the roasted pumpkin.
• Add some vegetable stock. Cook till the flavours mix.
• Make smooth puree and strain it.
• Add fresh cream, salt and pepper.
• Serve hot, garnished with fresh cream and parsley sprig.