Pumpkin-carrot soup

Step 1

Cut pumpkin, carrots and onion into medium sized pieces, mince garlic.

Step 2

Put the vegetables in a mold, add the lemon zest, thyme, nutmeg, honey, salt, black pepper, olive oil and mix thoroughly.

Step 3

Cover the mold with foil and bake at 180 degrees for 40-50 minutes.

Step 4

Then transfer the vegetables to the boiling broth and beat with a blender until homogeneous.

Step 5

Mix 50 ml of cold broth with the starch and add to the soup, stirring with a whisk. Bring to the boil.

Step 6

To serve, drizzle with cream, sprinkle with paprika flakes and black pepper, if desired. Enjoy!