Its smooth and silky texture warms you on a cold spring day when it is snowing outside. I have another pumpkin soup recepie posted, which is quite similiar in the preparation.
1 hokkaido pumpkin
1 sweet potato
1 tablespoon oil
700 ml beef bouillon
1/2 teaspoon coriander
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.