شوربة اليقطين

We cut the pumpkin in half and clean it well from seeds and fibers.

We place the two halves of the pumpkin on a baking tray lined with parchment paper.

We add the yellow and red peppers, the halved onion, cherry tomatoes, carrot, sweet potato, and the whole head of garlic to the tray beside the pumpkin.

We sprinkle salt and black pepper over the vegetables, then drizzle with a bit of olive oil.

We place the tray in a preheated oven at 200°C (top and bottom heat) and bake for 60–90 minutes until the vegetables are completely tender.

After cooling slightly, we scoop out the pumpkin flesh and remove the skins from the other vegetables, then place them all in a pot.

We blend the roasted vegetables with a hand blender until smooth.

We gradually add water while blending until reaching the desired soup consistency.

We put the soup over medium heat and bring it to a boil, adjusting salt to taste.

We add a small amount of cooking cream (optional) and stir to combine.

We pour the soup into bowls and serve hot.