Well it is not pumpkin season anymore but in a cold february evening this warm soup makes you feel really good.
1 hokkaido pumpkin
600 ml bouillon
1 tablespoon oil
Preheat oven to 200°C.
Cut pumpkin in half and scoop out seeds and cut the peeled carrots in half.
Place pumpkins and carrots on a cookie sheet and roast until soft to the touch, about 40 minutes.
Heat one teaspoon of oil in a saucepan over medium heat.
Add onion, vegetables and the bouillon after cooking it for about 10 minutes puree it and cook it for another 5 minutes. Taste it with salt and pepper.
Fry thin slices of pumpkin in oil and serve it on top of the soup.