Roasted Pumpkin Soup Recipe

Ingredients:

For the Soup:
	Pumpkin	250	Grams
	Nutmeg Grated	1	Tsp (large)
	Garlic	1/2	Head
	Dry Onion (Small-sized)	1	Qty
	Black Pepper	1	Tsp
	Salt	2	Tsp

For the Service:
	Thick Cream ((Optional))	1	Tbsp
	Butter	1	Qty
	Chili Pepper	1	Tsp (large)

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Instructions:

1. Peel the pumpkins and cut them into 4x4 cm cubes.
2. Peel the onion and chop coarsely. Cut the garlic head in half without peeling it. Put all the ingredients on a baking tray lined with baking paper.
3. Lay the ingredients on the tray so that they do not overlap. Drizzle olive oil on them and rub them all over with the help of a brush. Sprinkle with salt, pepper and nutmeg grated and bake for 45 minutes in a preheated, fanless 200 degree setting.
4. When the zucchini is soft and browned, take it out of the oven and put it in a saucepan. Peel the garlic cloves and add them to the pot.
5. Add a glass of milk and four glasses of water to the baked zucchini, onions and garlic from which you have peeled, and cook together for 10 minutes on low heat. Take it off the heat and pass it through the blender. Adjust the salt and the amount of nutmeg according to your taste.
6. Serve the soups, which you divide into bowls, with cream and, if you wish, hot pepper sauce, which you have fried in butter, and serve hot. Enjoy your meal!
7. Note: If you want to shorten the cooking time, it is enough to cook the soup ingredients in a pressure cooker for 10 minutes.

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Soup Vegetable