How to cook Pumpkin soup - Recipe

⚓️ My cooking utensils and dishes: https://amzn.to/46nLtWb ⚓️ All-purpose seasoning by Vegeta: https://amzn.to/3ITRCBD ⚓️Oil/Vinegar Cruet: https://amzn.to/3WmGOir ⚓️Kitchen Scale: https://amzn.to/4ns8WMK ⚓️One Measuring Spoon for 1 Tbsp, 1 Tsp, 1/2 Tsp, 1/4 Tsp: https://amzn.to/4ghcZsS ⚓️ Dual Glass Oil and Vinegar Dispenser Cruet: https://amzn.to/4onz3oL ⚓️ Glass Pitcher with Cork Lid: https://amzn.to/3YfFpvg How to cook Pumpkin soup? Spread the vegetables evenly on a baking sheet. Drizzle with oil, salt and pepper. Bake in a preheated oven at 400°F (200°C) for about an hour or until the vegetables are tender. Once the vegetables are baked, transfer them to the pot and and blend with a blender, gradually adding chicken broth. Add dash of nutmeg, cinnamon, and additional salt and pepper to taste. Bring to a simmer and let it cook for about 5 minutes to allow the flavors to meld. Meanwhile, while the soup is cooking, you can toast the seeds and make croutons if desired. Stir in the heavy cream and serve the soup. Ladle the soup into bowls and garnish with additional cream, pumpkin seeds, and fresh parsley. Ingredients: Fresh Pumpkin or Butternut Squash: 800g, peeled and cubed Onions: 180g, chopped Carrot: 100g, diced Tomatoes: 160g, cut in halves Garlic: 10g, cloves Olive oil - 25g Chicken Broth: 600ml Heavy Cream: 100ml Pumpkin Seeds: 20g, for garnish Fresh Parsley: 1 tbsp, chopped Nutmeg: 1 dash Cinnamon: 0.5 tsp Coarse Sea Salt: 1 tsp Black Pepper: To taste This recipe makes about 3 servings, with each serving containing approximately 350 calories. Serve warm and enjoy your comforting bowl of pumpkin soup! Enjoy your delicious and creamy Pumpkin Soup! Bonne Appétit! Tips: For a vegan option, you can substitute chicken broth with vegetable broth and use coconut cream instead of heavy cream. Feel free to add other spices like cayenne pepper for a bit of heat or different herbs for varied flavors. 🔴Channel's main page:    / @homecookingwitholhabatchvarov