Roasted Pumpkin Cream Soup

Cut the hokkaido pumpkin in half and remove the seeds. Cut the flesh (with the skin on) into cubes of approximately 3 cm. Hokkaido pumpkin does not need to be peeled, as its skin softens sufficiently during cooking. If using butternut squash, it must be peeled beforehand, as its skin is very tough.

Line a baking tray with baking paper and spread out the pumpkin cubes. Sprinkle with salt, drizzle with olive oil, and mix everything well directly on the tray. Add the fresh aromatic herbs and whole garlic cloves (in their skin). Bake in the preheated oven at 200°C for approximately 45-55 minutes, until the pumpkin is soft and lightly browned.

After baking, remove the aromatic herbs. Peel the roasted garlic (the pulp will be soft and easily squeezed out). Place the pumpkin and garlic in a blender or use an immersion blender, adding the warm vegetable broth, and blend until you get a smooth cream.