Pumpkin soup with curry

First, preheat the oven to 200 degrees. Cut the pumpkin in half and scoop out the seeds. You can save the seeds for later and bake them as a tasty side dish for soup. Then cut the pumpkin halves into smaller pieces and arrange them on a baking sheet lined with baking paper and drizzle with olive oil. Bake the pumpkin for approximately 30 minutes, or until it is soft.

In the meantime, fry the chopped onion in a pan with olive oil. Once the onion is golden, add the curry powder and crushed garlic and fry for a few more minutes. Be careful not to burn the garlic - it's better to fry it on a lower heat. Then add the roasted pumpkin, coconut milk and stock. Let everything bubble on medium heat for about 10 minutes.

Then blend the soup until smooth. Finally, season the soup with salt and pepper.

Serve the pumpkin soup warm, sprinkled with roasted pumpkin seeds. This soup is a great dish for cool autumn days.