Winter pumpkin soup

Pumpkin soup has a lot of version, sweet, hot, curry... All of them delicious!  My friends say that this one reminds of Christmas because of gingerbread flavor. Recommended for cold, winter days. 

Polish version

Ingredients for 8 servings: 

• 1 small butternut squash (3/4-1kg) 
• 2 tablespoons canola oil
• 4 large carrots
• 1 glass of freshly squeezed orange juice (use 2 oranges)
• 1 tablespoon hney
• 1 stock cube
• chili pepper, salt
• 2 tea spoons spice mix for gingerbread
• 2 leaves of fresh sage
• 1 table spoon of fresh ricotta cheese per serving

Cut the pumpkin into two halves. Core the seeds. Cut into small pieces together with the skin. Place these pieces on the baking paper. Spice with salt and sprinkle with oil. Bake for 15 minutes in 200 C deg.  (pumpkin cubes have to be soft). Cool it down. 

Peel the carrots, boil it in small amount of water, carrots have to be soft, for 20-25 minutes. Add pumpkin to carrots. Pumpkin's skin can be separated manually by fingers or spoon. Mix it all together. Add orange juice, honey and all the spices. Mix, warm it up for 10 minutes.
Pour the soup in to bowls. Garnish with ricotta, chili pepper and sage leaves.

Enjoy!