Settle in with a bowl and watch the ghosts of a chilly fall evening fade away.
Ingredients
3/4 cup
Mayonnaise
4 tbsp
Pumpkin seeds (pepitas)
(preferably roasted)
2 medium shallot(s)
Shallots
2 clove(s)
Garlic
304 gm
Pumpkin, canned
304 gm
Rutabaga, Swedish turnip, raw
2 tbsp
Olive Oil, Extra Virgin
1 tbsp
Salt
1/2 tbsp
Black pepper
(ground)
2 cup
Vegetable stock/broth, gluten-free
227 gm
Butter, vegan
1/2 whole lime(s)
Lime juice (fresh)
Instructions
1 Preheat the oven to 400°F (200°C). Peel the pumpkin and cut the flesh into cubes. Do the same with the rutabaga. Peel the shallot and cut into wedges. Peel the garlic cloves.
2 Put everything in a baking dish. Add olive oil, salt and pepper.
3 Roast in the oven for 25-30 minutes. As an alternative, you can also fry on medium heat in a large pan until the pumpkin and the turnip are soft.
4 Place the roasted vegetables in a pot. Add vegetable stock or water, and bring to a boil. Let simmer for a couple of minutes. Remove from the stove.
5 Add the butter, divided into cubes. Mix the soup with a hand blender. Add lime juice, herbs, salt and pepper to taste.
