The perfect thing for leftover pumpkin! Roasted pumpkin soup, served with panfried pumpkin strips, morel mushrooms and a drizzle of olive oil.
First, wash, peel and slice the pumpkin and beet root. Add the pumpkin and beet to a baking dish with a chopped onion, a few bay leaves and a drizzle of olive oil. Cover with foil and roast at 350F until the everything is tender. Then, remove the bay leaves and puree the mix - adding water as necessary. Season with salt and simmer to allow the flavours to develop.