Roasted pumpkin soup

Name: roasted pumpkin soup
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium sized onion; 2 toe garlic; 800 g chilled pumpkin cubes; 1,5 tl baharat; 1 liter water; 1 chicken broth tablet; 2 el pumpkin seeds

Soup of pumpkin cubes, onions, garlic and chicken broth.

Ingredients

2 medium sized onion
2 toe garlic
800 g chilled pumpkin cubes
1,5 tl baharat

1 liter water
1 chicken broth tablet
2 el pumpkin seeds

Kitchen Stuff

1 baking paper
1 blender

Directions

Preheat the oven to 180 ° C.
Meanwhile, cut the onions into quarters. Divide together with the unpeeled garlic and pumpkin cubes over a baking sheet covered with parchment paper.
Sprinkle with the baharat. Roast for about 20 minutes in the middle of the oven.
Meanwhile, bring the water to a boil in a soup pot 1. Dissolve the bouillon tablet.
Remove the onion, garlic and pumpkin from the oven and remove the skin from the garlic.
Add the onion, garlic and pumpkin to the stock and mix with the hand blender until smooth. Heat briefly if necessary.
Divide the soup over 4 bowls and sprinkle with the pumpkin seeds.