Pumpkin Soup

INGREDIENTS: ☑️ 1 medium onion ☑️ 2 medium sweet potatoes ☑️ 3 tsp salt ☑️ 1/2 tsp black pepper powder ☑️ 4 tsp caraway ☑️ 4 tbsp butter ☑️ 2 chicken stock cubes ☑️ 1 medium butternut squash/pumpkin

Cut butternut squash or pumpkin in half, scoop out the seeds and set them aside.

Peel and cut two sweet potatoes and one onion and set them aside.

Place parchment paper on an oven tray and place the butternut squash and sweet potatoes. Put onions inside the squash and pure caraway on top of them.

Put the tray in the preheated oven at 220C for about 30 minutes to roast the vegetables.

After 30 minutes, take it out and let it cool. Once cool enough to handle, remove butternut squash skin.

Use a blender or food processor to puree the roasted vegetables, then put them aside.

In a big pot, boil 300/400ml water and add two chicken stock cubes. Add the pureed mixture to the boiling water and cook it for ten minutes on medium-high heat. Add butter, salt and pepper and mix it.

Serve and enjoy!