Pumpkin soup
- 700 g pumpkin flesh
- 3–4 tbsp sugar
- cane syrup
- 2–3 cloves of garlic
- 3 tbsp olive oil
- Juice of 1 lime
- 0.5 l vegetable stock
- 75 g cream cheese with herbs
- A handful of chopped hazelnuts for garnish
Cut the pumpkin into pieces, chop the garlic and place them on a baking tray covered with parchment. Drizzle some syrup on the pieces and bake in the oven at 200 °C until the pumpkin pieces are soft. Put the pumpkin pieces into a pan and purée with the stock, lime juice and cream cheese. Add more stock if you prefer thinner soups. Serve warm with chopped nuts.