Time to face it - it's autumn. The days are still sunny and warm, but the nights are cool. We have the last roses blooming in our garden. The leaves of wild wine are turning red, beautiful! Orange goes well with these colors as well as the warming taste of the pumpkin soup. I bought the Muscat pumpkin but you can also use butternut or hokkaido. Divide the pumpkin into pieces (difficult job) and remove the seeds. Wrap the pieces in baking paper and bake in the oven in 200 C degrees. Baking time depends on the size of the pieces. I baked them for about 1 hour. I always bake pumpkin, no matter what I am planning to do with it. This way it's easier to peel and cut. You can also use the pumpkin as a side dish for meat. Simply cut it into small pieces, and top with species after baking, then bake again until brown. For topping you can use: cumin, fennel, pepper, salt, paprika, crushed garlic, olive oil.
Today I am making soup thus I blended the pumpkin adding the juices from baking.
