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.

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.

Step 5

Boil and mix. Add the rest of the salt and lemon juice. If necessary, dilute the soup with water if it becomes too thick.

Step 6

Rinse the beans and top the soup with them and a dollop of sour cream. Serve with bread.

Enjoy!

Ingredients

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

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