Pumpkin soup on vegetable broth

Description

Hearty and aromatic soup. The recipe for a simple roasted pumpkin soup is right before you. While autumn is in full swing, don't miss the chance to enjoy its flavor. The soup can be stored in the refrigerator for up to three days. Ladle into bowls and serve.

Instructions

1. 1

   Step 1

   Preheat the oven to 230 degrees. Cut the pumpkin into 5-centimeter cubes.

2. 2

   Step 2

   Mix pumpkin with onion, mushrooms, and garlic on a baking sheet. Add oil and 2 teaspoons of salt. Bake until the pumpkin is cooked, about 30 minutes. Let cool, then remove the skin.

3. 3

   Step 3

   Place the vegetables in a medium saucepan and heat over medium heat. Pour in 2 cups of broth. Blend the mixture in a blender until smooth.

4. 4

   Step 4

   Gradually add the remaining 3 cups of broth and continue whisking until a smooth mixture is obtained.

5. 5

   Step 5

   Heat the soup, remove from heat, season with salt and pepper, and serve.