Roasted Pumpkin Soup

In the garden we have a small vegetable patch where we grown a few things. Pumpkins are in season now and we got some really big ones. With one of them I decided to make pumpkin soup. The recipe is based on that published by isasavlog, who gave me the idea of roasting the pumpkin. And this was the result ...

It was delicious. Here you have the recipe.


ROASTED PUMPKIN SOUP


1 large pumpkin
2 leeks
1 clove of garlic
1 medium potato
virgin olive oil
water
Salt and pepper


Cut the pumpkin in half, remove the seeds and place it on the rack of an oven preheated to 200 degrees C. Let it roast until browned on the surface (mine took an hour and a half).
Meanwhile in a saucepan with some oil slowly sauté chopped leeks. After a while add the garlic and cut potatoes and sauté a bit more.
When the pumpkin is ready, remove the skin and add to the leeks, garlic and potatoes. Cover with water, season and cook for about 5 minutes before blending it.
Serve with croutons and a drizzle of olive oil.


I hope you like it!