Creamy Pumpkin Soup Recipe

INSTRUCTIONS

1. Preheat the oven to medium temperature. Place parchment paper on a tray to facilitate cleaning after cooking (optional). Cut the pumpkin in half and remove the seeds (you can toast the seeds to use in different recipes)
2. Cut each pumpkin half again, drizzle with a little olive oil and place on the tray with the skin side up. Bake for 30-45 minutes or until easily pierced with a fork. Reserve until cool.
3. In a pot, place the remaining olive oil, when it is hot, place the onion, garlic and a pinch of salt. Cook, stirring occasionally, until onion is translucent (approximately 8-10 minutes).
4. Clean the cooked pumpkins by removing the peel.
5. Add the pumpkin and seasonings of your choice to the pot, stir. Pour in the vegetable broth, bring to the boil, then reduce the heat and cook on low for 15 minutes.
6. Once the soup is ready, add the milk of your choice and honey or maple syrup. Remove from heat and let cool slightly. Process the soup with a mini blender (you can use a blender or food processor as well) being careful not to burn yourself.
7. Taste the soup and adjust if necessary.
8. Serve in individual bowls, sprinkled with toasted seeds, chopped fresh parsley, grated cheese, etc. Also, a good option are croutons.
9. In the refrigerator it lasts about 4 days and in the freezer about 3 months.