Roasted pumpkin velouté with olive pie croutons

500 g pumpkin 2 medium carrots 1 onion ½ garlic clove 2 tbsp olive oil ½ liter vegetable broth 50 ml heavy cream Salt Pepper 1 olive pie (or 200 g olive bread), cubed, for croutons

For serving:

1 tsp fresh thyme 1 tsp heavy cream

Peel and roughly chop the pumpkin, carrots, onion, and garlic. Place them in a baking tray, drizzle with olive oil, salt, and pepper.

Cover with parchment paper and foil. Roast in a preheated oven at 200°C for 25–30 minutes until soft.

Remove the cover and roast for another 10 minutes until caramelized.

Transfer the roasted vegetables to a blender with the hot vegetable broth and cream. Blend until smooth and velvety. Add more broth if needed.

Cut the olive pie or olive bread into small cubes. Bake at 190°C for 10 minutes until crispy.

Serve the soup hot, topped with olive pie croutons, a few drops of cream, and fresh thyme.

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Roasted pumpkin velouté with olive pie croutons

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For serving:

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