Pumpkin soup 🎃 

A perfect soup for colder seasons!

- pumpkin 500-600 gr
- 3-4 potatoes
- 1-2 carrots
- 1 onion
- 3-4 garlic cloves
- 1 hot pepper
- butter - 50 gr
- olive oil
- spices to taste 
- Worcestershire sauce - optional

1. Get a baking dish big enough to fit all the vegetables. Don't peel the pumpkin, cut it into big pieces. Cut the potatoes into quarters and carrots into even smaller pieces. Lay them all out in the baking dish, top with large pieces of onion, garlic cloves cut in half and large bits of pepper. Sprinkle with the spices you want (I like to use paprika, ginger, cumin), drip some Worcestershire sauce if you have it. Drizzle with olive oil, place pieces of butter on top and pour a bit of water.

2. Roast on 200° until the carrots are soft (it takes around 30 mins). 

3. When the vegetables are ready, throw everything except the pumpkin into the pot. Peel the pumpkin (it's easy when it's cooked) and add to the pot. 

4. Add 1.5-2 litres of hot water, blend it all together. Voila!