Roasted Butternut Squash Soup

Ingredients and quantities

1 kg, for example, musk - nutmeg pumpkin (other pumpkins will also work)
1 onion
2 cloves of garlic
1 tablespoon grated fresh ginger
1 small chili pepper, chopped
1 teaspoon of turmeric
1 teaspoon ground smoked paprika
2 tablespoons of oil
1 liter of vegetable broth
2 dl of whipped cream
Salt and black pepper
you can use roasted root flakes and a sprig of herbs for decoration

Preparation process

Peel and cut the pumpkin into large pieces. Bake in a heated oven at 225 degrees for about 30 minutes. Grate the ginger. Prepare the spices and chop the onion.

Saute onion, ginger and spices in oil. Add pumpkin and vegetable stock. Let it cook for about 10 minutes. Puree with a hand mixer or in a blender and add whipped cream. Season with salt and pepper.

Garnish and enjoy steaming hot.

Thanks to Oskari Lahti for the recipe