A different type of soup to eliminate boredom and to ensure diversity throughout the month.
4 cups of pumpkin, chopped
3 carrots, diced
2 medium potatoes, diced
4 garlic cloves, mashed
2 spoons of olive oil
1 cube of Goody chicken bouillon
6 cups of boiling water
Salt and black pepper to taste
½ cup of cooking cream
Toasted bread For garnish
1. In an oven baking sheet, put the pumpkin, carrots, potatoes and garlic then sprinkle with olive oil, put the sheet in a very hot oven to roast them for half an hour.
2. In a pan over the heat, put the roasted vegetables then stir in the chicken bouillon cubes and the boiling water, leave it on the heat for a quarter of an hour then add the salt and the black pepper.Using a Kenwood hand blender, mix the mixture well until it becomes homogenous.
3. Return the mixture to the pot then stir in the cream and leave it on the heat for a couple of minutes or until it boils, pour the mixture in a serving bowl, garnish with toasted bread then serve hot.