Soup in the Pumpkin

1. Preheat the oven to 150 degrees. Put pumpkins on a baking tray, parchment lined Ingredients:

• pumpkin - 2 pieces
• vegetable or chicken broth - 450 Grams
• fat cream - 1/2 cup
• maple syrup - 1/3 cup
• Nutmeg - To taste
• salt - To taste

Instructions

1. Preheat the oven to 150 degrees. Place the pumpkins on a baking sheet lined with parchment paper and bake until they are soft and slightly wrinkled. 2. Let the pumpkins cool slightly, then cut in half and gently remove seeds and flesh. 3. Put the flesh in a large saucepan, add vegetable or chicken broth, maple syrup and bring to a boil. Stretch the flesh of the pumpkin into large pieces. 4. After this, pour the mixture into a blender or food processor (you can also use a submerged blender) and mix to a consistency of mashed potatoes. 5. Add the cream, nutmeg and mix again, until the mass is tender and velvety. 6. Preheat the soup, if necessary, or immediately serve, pouring it into a hollowed pumpkin of any size. 7. If desired, you can pour soup from a spoon with additional cream and sprinkle with pumpkin seeds fried on a baking sheet.

Servings: 8