Mariu's Pumpkin Soup

I love Autumn. I love the changing colours of nature, lingering longer over a cup of coffee, the smell of cinnamon and apples cooking at home and those long walks in a woods  on Sunday.
Yes, the days get shorter and colder, cosy sweaters, hats and gloves start to be worn and out comes the richly scented candles evocative of spices, warmth and comfort.......

'' Autumn is a second spring when every leaf is a flower.''  
                                                                  Albert Camus.
''Ruduo tai antras pavasaris kai kiekvienas lapas gele.''

I thought it would be an excellent time of year to post my favourite pumpkin soup recipe, given to me by my son Marius.

This recipe I make every fall when pumpkins are fresh.

Serves 4-6

1 kg.of pumpkin (peeled and diced)

8 cloves of garlic (skin on)

1 onion (finely chopped)

1 carrot (finely chopped)

1.5-2 litres of chicken or vegetable stock

85g.plain flour

50g. of butter

Bunch of fresh thyme and rosemary

Splash of olive oil

Pinch of salt and freshly ground black pepper

Splash of double cream

Preheat your oven to 200 C.

1. In a baking tray spread your pumpkin along with the herbs and garlic.Splash with olive oil.

Roast for about 30-40 min. or until soft when sliced.

2.Clean the pumpkin from out of any sprigs and herbs.Remove the garlic from the skin by gently pressing it.

3.In a big pot melt the butter and add your veg.Cook for around 12 min.until slightly caramelised.

Add the flour and cook down to a sandy texture.Then add your garlic , pumpkin and stock.Cook for around 30 min.

4.Get your hand food blender and give it a good whiz around.Add double cream.Once the soup has no lumps,check your seasoning. You can even sprinkle the soup with grated Parmesan.

Bon Appetite !