شوربة يقطين

Place the pumpkin, garlic onion, and carrot in a baking tray, add olive oil, and bake in the oven for 45 minutes.

In another tray, cut the brown toast into cubes, add olive oil, Parmesan cheese, salt, and black pepper, and bake until the toast is crispy.

After the pumpkin is cooked, take the seeds along with the roasted vegetables and add vegetable broth, salt, pepper, and a pinch of nutmeg.

Blend the mixture using a blender or hand blender until smooth.

Pour the soup into a serving bowl and garnish with cream, toasted bread, and pumpkin seeds.