How to make
Start by cleaning the pumpkin from the seeds. If you like pumpkin seeds, don't throw them away, you can roast them.
Peel the entire pumpkin and cut it into medium-sized pieces. The sweet potato is also cut into large pieces and added to the already chopped pumpkin in a large baking pan.
Add the onion, again in large pieces. Cut a small part of the base of the garlic and add it to the rest of the vegetables.
Sprinkle with salt to taste, paprika and curry. Add oil or olive oil and mix well so that all the vegetables are flavored well.
Put the baking pan in a preheated oven for about an hour at 360°F (180°C), until the vegetables soften.
While they are in the oven, prepare 2 liters of vegetable broth. When the vegetables are ready, add them to the broth, by squeezing the garlic from its skin.
Blend, until the pumpkin soup thickens and becomes homogenous. Now that it's completely ready, serve it, adding a spoonful of vegan cream if you want the soup to be vegan, or you can also add regular cream.
The Pumpkin and Sweet Potato Cream Soup is simply fantastic.
