Creamy pumpkin autumn soup - Savoury Trips

Ingredients

• 700 gr pumpkin
• 150 ml neutral cream
• 2 granny smith apples
• 2 1/2 cups chicken broth
• 1 onion
• 1 teaspoon olive oil
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• salt, pepper
• Heat the oven to 200°C. Slice pumpkin to 5 cm cubes and roast it in the oven for 12-15 minutes. When roasted (browns and softens) pull it out of the oven and set aside to wait for its turn.
• Clean and grate apples in the meantime.
• Heat the pot with olive oil, add onion and stew it until it browns.
• Add apples, salt and stew for 2 minutes. Add pumpkin. Pour chicken broth and let it boil.
• Lower the temperature of the burner, cover the pot and cook for another 10 minutes. When it’s done (everything softens), remove it from the burner.
• Put the content from the pot into a blender and mix it until it becomes pulpy.
• Put the mixed mass back into the pot and add the rest of the ingredients (cinnamon and nutmeg) and neutral cream, cook it in a covered pot for approximately 3 more minutes.
• Serve and decorate it as you like (you can add some roasted pumpkin seeds on the top).