Roasted Pumpkin Cream Soup with Marinated Mushrooms OLE!

Ingredients:

• approx. 800 g Hokkaido or butternut squash
• 1 onion
• 2 garlic cloves
• 1 carrot
• 700 ml vegetable stock
• 100 ml heavy cream (30%) or light cream (18%)
• 2 tbsp butter
• ½ tsp curry powder
• a pinch of nutmeg
• salt and black pepper
• Marinated Mushrooms with Carrot and Onion OLE! 
• pumpkin seeds
• fresh thyme or parsley
• a drizzle of olive oil

Method:
Cut the squash into large chunks. Arrange it on a baking tray together with the onion and carrot, drizzle with olive oil and roast at 200°C (390°F) for 30–35 minutes, until the vegetables are tender and lightly caramelized.

Melt the butter in a large pot and sauté the finely chopped garlic for a minute. Add the roasted vegetables, pour in the vegetable stock and simmer for about 10 minutes.

Season with curry powder, nutmeg, salt and black pepper, then blend until smooth and creamy. Stir in the cream and heat gently for another minute.

Serve topped with Marinated Mushrooms with Carrot and Onion OLE!, toasted pumpkin seeds, and fresh thyme or parsley.