Roasted Pumpkin Soup

The new year starts with great news!
12 months, 12 exclusive recipes. This is the theme of the new heading we have for you.

On our blog, you will find monthly a new recipe developed by the author of the blog Lume Brando, exclusively for our community. Teresa Rebelo, author of the blog, will present us with several simple recipes inspired by seasonal foods.
Now you know that, once a month, you can count on RODI and Lume Brando to surprise your family and friends with a delicious recipe.
The January proposal is a comforting Roasted Pumpkin Soup, perfect to serve on the coldest days of the year.

Ingredients (for 8 servings)

600 g butternut squash (heavy, cleaned and peeled)
250 g cauliflower (weighed, cleaned and arranged)
1 carrot
1 large onion
1 red onion
5 cloves of garlic
olive oil as needed
1 pinch of salt
1 pinch of black pepper
1 pinch of turmeric powder
About 1.5 liters of water or vegetable broth
Toasted pumpkin seeds and coconut milk for serving (optional)

RODI products used in the preparation of this recipe:
Kitchen sink: Una Reverse 65
Tap/mixer: Line MN 805
Accessory: Master Box Una

Instructions

Turn on the oven to 180ºC.
Prepare the pumpkin, peeling it and removing the seeds, reserving these.
Cut the pumpkin into cubes and place them on a baking tray.
Add the cauliflower into pieces, the carrot cut into slices, the onions cut into quarters and the peeled and slightly crushed garlic cloves.
Mix everything together and drizzle with a generous drizzle of olive oil.
Season to taste with salt, black pepper and turmeric powder.
Mix everything well and bake in the oven for about 1h 15m or until the vegetables are very soft.
Meanwhile, take the pumpkin seeds to dry and toast in a non-stick frying pan.
Transfer the roasted vegetables to the bowl of the food processor or the soup pot and add about 1.2 l of boiling water or vegetable stock.
Blend and, if you want a thinner soup, add more liquid.
Adjust the seasonings to your liking and serve with the pumpkin seeds, a drizzle of coconut milk or olive oil and a pinch of turmeric powder.

Tip: put some boiling water on the oven tray, after removing the roasted vegetables, scrape the pieces of vegetables that are stuck together and add this water, to add more flavor to the soup.