Spicy pumpkin cream soup

Ingredients for 4 servings:

• 1 small pumpkin(s) (Hokkaido)
• 1 small onion(s)
• 1 small carrot(s)
• 1 stalk(s) garlic bulb(s), small
• 1 small garlic clove(s), peeled, cut into strips
• 20 g Brunch Pepper
• 500 ml water
• 1 tbsp vegetable broth, instant
• 1 tbsp curry powder
• 1 small red chili pepper(s), cut into rings, or chili flakes
• 1 pinch of nutmeg
• 1 sprig of coriander, cut into fine strips
• 1 tsp ginger root, cut into large pieces
• salt and pepper,

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

deliciously creamy yet low in fat, suitable for WW

Remove the seeds from the Hokkaido lettuce and cut into pieces, along with the onion, carrot, and leek. Then place everything in an ovenproof dish and place in an oven preheated to 200-220 degrees Celsius for 30-45 minutes, until the edges are nicely browned, stirring occasionally. Place the cooked vegetables in a pot, add the garlic, ginger, and water with broth, stir, bring to a boil, then simmer on low heat for 15 minutes. Season to taste, add the brunch, and blend with an immersion blender, about half of the mixture, or as desired. Ladle into bowls and sprinkle with cilantro. The entire pot only has 1.14 bars, according to the old calculation.