A Sunday evening pumpkin party.
Take a sharp knife and chop and peel the pumpkin.
Adding a bit of olive oil and salt, roast the slices in the oven for about 30 minutes at 250 C.
Cook chopped onion and garlic and prepare a soup with a vegetable stock cube. When the pumpkin slices are roasted and soft enough, add all ingredients to the soup and let it simmer for about 10 minutes before adding some pepper and puréeing the soup with a stick blender.
Entertain the guests.
Garnish the soup with some thyme and serve it hot!
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