Baked pumpkin soup with herb cream – A recipe for the best creamy pumpkin soup with baked butternut squash and vegetables served with an herb cream and roasted pumpkin seeds.
Bagt græskarsuppe med urtecreme
IngredientsBaked pumpkin soup
Baked pumpkin soup
Heat the oven to 210 C convection.
Cut the pumpkin and remove the seeds. Put the pumpkin, onion, garlic, carrots, peppers, chili and ginger on a baking sheet lined with baking paper. Drizzle with olive oil and sprinkle with sugar, salt, and pepper. Bake for 35-40 minutes. Lay a piece of aluminum foil over the vegetables for the last few minutes of baking time so the vegetables don’t burn too much.
Put the baked ingredients in a pot with all the good juices and oil. Squeeze the garlic out of the peel. Add the boiling stock and cream and blend with a hand-held blender until uniform and creamy. Taste with salt, pepper, or sugar, as necessary.
Put all the ingredients in a mini chopper and process until even and creamy. Season with salt and pepper. Serve the baked pumpkin soup with the herb cream and roasted pumpkin seeds. Enjoy!