How to make
Turn on the oven at 360°F (180°C).
Cut all the vegetables into large cubes, leaving only the garlic as it is, without even peeling it.
Place them in the tray covered with baking paper and put it in the oven.
Leave it like this for about 10-15 minutes. Then take the tray out and place the vegetables on a plate.
Put the butter in the saucepan and leave it to melt on the stove.
Peel the garlic, add it along with the onion.
After they are stewed, add the pumpkin, carrot and finely diced ginger.
Season with the dry spices and pour the hot water.
After it boils, add the salt and tomato paste and let it boil for about 15 minutes.
Finally, add the cooking cream and puree the pumpkin soup.
Garnish the cream soup with white cheese, if desired.
The Roasted Pumpkin Cream Soup is ready.
