Pumpkin cream soup Recipe

Cut the washed pumpkin in half, remove the seeds and place on a baking tray on which you will pre-line baking paper. Cut 1 head of garlic in half and place it on a tray as well.

Drizzle the pumpkin and garlic with olive oil, season with salt, pepper and mix well. Turn the pumpkin over the slice shoulder down, place the garlic halves in the pumpkin cavity and bake in the preheated oven to 175 degrees for 45-50 minutes, until the pumpkin is tender.

Remove the prepared pumpkin and garlic from the oven and cool to the end. Remove the pumpkin pulp with a spoon and place it in a blender, add the baked garlic cloves as well, pour in the chicken broth and beat until smooth. Transfer the resulting mass to a saucepan, bring to a boil over medium heat and continue cooking over low heat for 10-15 minutes.

Meanwhile, melt the butter in a small skillet over medium heat and fry the bread cut into pre-cubes. Add milk, salt and pepper to taste and bring to a boil again. Pour the soup into sains, garnish with sour cream, prepared croutons and serve deliciously.