Name: Creamy Roasted Pumpkin Soup with Rosemary
Ingredients: 500 grams Pumpkin, peeled and diced; 1 cup Onions, diced(125g); 4-5 cloves Garlic; 10 -12 Almonds, whole; 10-12 Cashew nuts, whole; 1 tablespoon Honey; 1 ½ tablespoon Olive oil; 1 sprig Rosemary; 1 teaspoon Salt; 1 teaspoon Pepper; 1 cup Milk; 1 1/2 cup Stock / water; 1-2 tablespoons Cream, optional, to drizzle on top

Ingredients

500 grams Pumpkin, peeled and diced
1 cup Onions, diced(125g)
4-5 cloves Garlic
10 -12 Almonds, whole
10-12 Cashew nuts, whole
1 tablespoon Honey
1 ½ tablespoon Olive oil
1 sprig Rosemary
1 teaspoon Salt
1 teaspoon Pepper
1 cup Milk
1 1/2 cup Stock / water
1-2 tablespoons Cream, optional, to drizzle on top

Steps

Preheat oven to 350F/180C
In a baking tray arrange the pumpkin, onions, garlic, cashews and almonds. Drizzle all over with oil and honey evenly. Season with salt and pepper and sprinkle rosemary on top. Bake for 50 – 60 minutes, till the pumpkin is soft.
In a blender add all the roasted ingredients along with milk and stock/water. Blend this till its smooth. You can adjust the consistency by adding a little extra liquid if required. Serve warm with a drizzle of cream on top.