A smooth pumpkin cream soup with the rich taste of blue cheese – the ideal autumn dish for a cozy atmosphere.
Preheat the oven to 180°C for roasting the pumpkin. While it heats up, prepare the vegetables.
I use Butternut Squash because its sweet flavor pairs wonderfully with cheese. Peel the squash and cut it into large pieces. Also, peel and chop the onion. Thoroughly wash the whole garlic head and cut off the top.
Place the vegetables on a baking sheet, drizzle with olive oil, sprinkle with salt, and roast for 30 minutes until tender.
Move the roasted vegetables into a pot, peel the garlic, and pour in vegetable broth or hot water from the kettle.
Add the cream and let it boil for 5 minutes.
Blend everything to a smooth consistency using a food processor or immersion blender, taste, and add salt if needed.
Toast the pumpkin seeds in a dry skillet until they turn golden.
Ladle the soup into a bowl, top with crumbled blue cheese, and garnish with toasted pumpkin seeds.