Scented Pumpkin Cream Soup

Ingredients: A small pumpkin about 900 grams, cut in half 5 cloves of garlic 1 onion, finely chopped 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1/8 teaspoon ground cinnamon 450 grams of vegetable broth Greens and seeds to your taste (for submission) 1 teaspoon wine vinegar

Recipe:

1. Preheat the oven to 180 degrees. Cover the baking sheet with foil.

2. Put the garlic on a baking sheet. Cover it with pumpkin halves, cut side down. Bake 50 minutes.

3. Cool 10 minutes.

4. Remove the pulp from the pumpkin.

5. Heat a frying pan over medium heat, add a little oil. Add onions. Roast for about 7 minutes. Add ginger, allspice and cinnamon. Roast another 1 minute. Put it in the pan.

6. Add pumpkin, garlic, broth and 3.5 cups of water. Bring to a boil, cook over medium heat. Cover the pot loosely. Simmer for 25 minutes.

7. Beat the blender until smooth.

8. Serve hot or cold. Before serving, add herbs, seeds and vinegar.