Roasted Pumpkin Soup

INSTRUCTIONS

• 1
  Cut the hokkaido pumpkin in half and scoop out the seeds. Cut the flesh, including the skin, into 3 cm cubes. You don't need to peel the hokkaido pumpkin as the skin softens sufficiently during cooking. If using butternut squash, you must peel it beforehand as its skin is very hard.
• 2
  Line a baking dish or deep tray with baking paper, spread the pumpkin on it, sprinkle with salt, and drizzle with olive oil. Mix everything on the tray thoroughly. Add green herbs and whole garlic cloves and bake for just under an hour in an oven preheated to 200°C.
• 3
  Remove the herbs from the roasted pumpkin, squeeze the garlic out of its skin, and blend it with warm vegetable broth. Bring the pumpkin cream to a boil in a pot, turn off the heat, and stir in the sweet cream without further cooking. Season with grated nutmeg, salt, and pepper.
• 4
  On the plate, you can garnish with a little sweet cream, olive oil, pumpkin oil, pieces of roasted pumpkin...