Pumpkin and chestnut soup

Cut the pumpkin in half, brush with 2 tablespoons of olive oil

Roast it in the oven for about 50 minutes. In the last 30 minutes, add the garlic to roast along with the pumpkin.

Cut the onion into wedges

In a pot, heat 2 tablespoons of olive oil

add the sliced onion and a pinch of salt

Stir every 10 minutes until the onion caramelizes, which should take about 40 minutes.

Add the roasted pumpkin, chestnuts, thyme, oregano and Maggi cube to the pot

Stir for a while until it releases some of its juices.

If too much liquid comes out, don't add any broth. If the mixture is too dry, add the chicken broth.

Add the 5 roasted garlic cloves and remove the thyme sprigs.

Add the sour cream and bring the mixture to a boil.

Blend the mixture with a hand blender or in a regular blender until smooth.

Garnish with toasted bread, extra cream, and pumpkin seeds.