Hey EVERybody!

First I have to thank @andrerakoon for noticing that my recipe wasn’t published here.

So I hope I don’t disappoint anybody with this but its a really simple recipe and you can do it two ways.

What you need is:

• 1 butternut pumpkin (probably works with any other pumpkin as well)
• 6 cloves of garlic
• 250ml vegetable stock
• for decoration ideally some pumpkinseeds or cold pressed pumpkin seed oil (Kernöl)

So the first way of roasting the pumpkin:

You remove skin of the pumpkin, and remove the seeds from inside (you can keep them, wash them and dry them and plant them next year again by the way), cut the pumpkin in approximately 5 cm pieces, spread them on a baking tray, sprinkle olive oil, salt and pepper over it and the cloves of garlic (without skin as well).

200 ℃, 25 to 40 minutes (until the pumpkin is soft and gets a roasted smell / color)

Throw everything in a pan and use a hand blender to make the soup creamy to your taste. Be careful with the vegetable stock not to make the soup too liquid!

The second way of roasting the pumpkin:

Cut the pumpkin in half, remove the seeds and put it like this on a baking tray same temperature and timing and garlic on top. Might take a bit longer though until you can use a spoon to remove the flesh of the pumpkin from its skin.

I CANNOT stress enough how good Kürbiskernöl is in combination with this soup. Styria in Austria is famous for it but I am sure you can find it anywhere online. If you need help DM me on instagram and I ll look it up for you 🙂

I hope you enjoy this, it is a simple, healthy and amazing dish for the time before winter finally arrives so we can bake cookies every day!

Yours

EVERcook