Creamy baked pumpkin soup with garlic

Creamy baked pumpkin soup with garlic

Ingredients

• pumpkin 500 g
• cream 33-35% 150 ml
• 3 cloves garlic
• olive oil 30 ml
• basil 1 tsp
• turmeric ½ tsp
• freshly ground black pepper
• salt
• for filing:
• suluguni cheese 50 g
• pumpkin seeds 50 g

Directions

1. Peel and cut the pumpkin into small pieces.
2. Combine olive oil and spices.
3. Mix the peeled garlic and pumpkin with the fragrant oil.
4. Place on a baking sheet lined with parchment.
5. Cook for 20 minutes, keep the temperature at 180 degrees.
6. Bring the cream to a boil.
7. Put the finished pumpkin in the cream, beat until smooth with a blender.
8. Cover, set aside for 10 minutes.
9. Sprinkle the baked pumpkin and garlic creamy soup with pumpkin seeds and cheese.