With the most seasonal product of the pumpkin, you can make a nutritious warm cream soup to warm you up while outdoors there is torrential rain.
700 g washed and cleaned pumpkin
2 tablespoons olive oil
2 cloves of garlic
600 ml. vegetable broth
3 tablespoons sour cream
1 ginger root peeled and chopped
1 onion chopped
Method of preparation:
Heat the oven to 200 degrees. Cut the unpublished pumpkin into large pieces and put it in a baking pan. Add onions, garlic, ginger, olive oil and salt and pepper to taste. Bake for about 20 to 25 minutes. Peel the garlic, whisk it with a mixer with the remaining vegetables and half the broth to make a creamy mixture. Add the remaining broth and continue blending. Transfer the broth to a saucepan, add sour cream and heat to a medium temperature. Serve in plates and add sour cream on request.