Oven-roasted pumpkin soup

Ingredients for 4 servings:

• 1 small pumpkin(s)
• 3 m.-sized potatoes
• 10 cm ginger root
• some olive oil
• some pepper, coarsely ground
• chili
• coriander
• turmeric
• 1 liter vegetable broth
• 100 g walnut kernels
• 1 shot of maple syrup
• some salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Preheat oven to 250°C (top/bottom heat). Halve the pumpkin, peel, remove the seeds, and cut into large pieces. Peel the potatoes and cut into large pieces. Peel the ginger and cut into smaller, but not too fine pieces. Place everything together in a deep baking tray. Season with pepper, coriander, turmeric, and chili, drizzle with olive oil, and mix everything well. Reduce the oven temperature to 200°C (400°F), place the tray in the oven, and bake for 20-30 minutes. Meanwhile, coarsely chop the walnuts. Roast the walnuts in a dry pan. Boil 1 liter of water and make instant vegetable broth. When the vegetables are ready, transfer to a mixing bowl or saucepan. Add the broth, salt, and a dash of maple syrup. Blend with a blender—not too finely. With the roasted aromas, spices, and maple syrup, it tastes absolutely delicious, reminiscent of autumn and Thanksgiving.