Ingredients
Scale
- 2 Tbsp olive oil
- 1/2 onion, diced
- 1 clove garlic
- 1 cup vegetable stock
- 1/2 cup heavy cream
- Salt/pepper to taste
Instructions
- While the pumpkins are cooling, sauté the onion and garlic.
- Once the onions are translucent and soft, add the roasted pumpkin and vegetable stock.
- Bring everything to a slight simmer.
- Lower the heat (so as not to curdle the cream) and then add the cream, then salt and pepper to taste.