Horseradish and honey pumpkin soup

Instructions

1. Preheat the oven to 200°C without fan. Arrange the peeled pumpkin in a baking tray.
2. Drizzle with cinnamon, pepper, and with half the olive oil. Bake for 25 minutes until softened.
3. Meanwhile, place the pecan nuts in a small pan; sprinkle with honey. Bake for 5 minutes, until golden. Set aside.
4. Heat the remaining oil in a large saucepan over medium heat; sauté onion, garlic and horseradish paste, stirring, for 5 minutes or until the onion softens. Add the roasted pumpkin, broth and 1 litre of water; After it boils, remove from the heat and blend. Return soup to the heat for 2-3 minutes.
5. Divide in serving bowls. In each, put 1 tbsp yogurt, sprinkle with the honey nuts, decorate with parsley and cherry tomatoes.

• Servings : 6
• Ready in : 60 Minutes
• Course : Appetizers, Main courses
• Recipe Type : beef, recipes for winter, Soups
• Ingredient : Cherry tomatoes, Cinnamon, Garlic, Ground black pepper, Ground cinnamon, Honey, Horseradish root, Olive oil, Onion, Parsley, Pecans, Pumpkin, Vegetable broth, Yogurt