How to make it

  • Preheat oven to 200°C.
  • Cut pumpkin in half and scoop out seeds.
  • Cut peeled carrots, sweet potato and pumpkin in chunks.
  • Place pumpkins, carrots, sweet potato on a cookie sheet and roast until soft to the touch, about 40 minutes.
  • Heat one teaspoon oil in a saucepan over medium heat.
  • Add onion, vegetables, spices and bouillon after cooking it for about 10 minutes puree it and cook it for another 5 minutes. Season with salt and pepper.
  • Fry thin slices of sweet potato in oil and serve it on top of the soup.
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  • romagourmet 6 years ago
    Brava! It is a very delicate and savoury recipe, thanks for sharing!
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