How to make
The vegetables for the cream soup are cleaned, peeled, washed and cut into large pieces.
They are placed in a wide tray.
Drizzle with olive oil and roast them in an oven at 390°F (200°C) for about 50 minutes or until done.
Place the roasted vegetables in a pot, add 1 liter of water and blend with a blender into a creamy mixture.
Season with salt and season with thyme, spearmint, paprika and black pepper and put it on the stove to boil for about 10-15 minutes on low heat. Add more olive oil and, if necessary, salt to the pumpkin soup.
Serve the dietary pumpkin and zucchini cream soup with cayenne pepper.