Roasted Spicy Pumpkin Soup

Name: Roasted Spicy Pumpkin Soup
Yield: 4 servings
Ingredients: 1 yellow onion; 1 butternut squash; 2 Cloves of garlic; 2 tbsp Spreadable butter; 1 tsp salt; 500 ml water; 2 tbsp vegetable stock; 200 ml creme fraiche; 1½ tbsp lemon juice; 400 g black beans; 200 ml sour cream; 1 Sourdough baguette

A spicy and tasty soup with a kick of chili. When roasted, the pumpkin and onion get a deeper and stronger flavour.

Ingredients

1 Yellow onion
1 Butternut squash
2 Cloves of garlic
2 tbsp Spreadable butter
1 tsp Salt
500 ml Water
2 tbsp Vegetable stock
200 ml Creme fraiche
1½ tbsp Lemon juice
400 g Black beans
200 ml Sour cream
1 Sourdough baguette

Instructions

Step 1

Heat the oven to 225 C.

Step 2

Halve the squash and scrape out the seeds. Peel and cut the squash into 2 cm pieces.

Step 3

Peel and finely chop onions and garlic. Place everything on a sheet of baking sheet paper greased with butter. Sprinkle with half the salt.

Step 4

Roast in the center of the oven for about 20 minutes until the squash is soft. Pour everything into a large saucepan. Add water, stock and crème fraîche.