Add salt and pepper to taste. Warm the hollowed-out pumpkin in a preheated oven, 180°C/350°F/gas 4, for 15 minutes. Pour in the hot soup, sprinkle with parsley and serve the croutons separately.

You can also top your soup with roasted pumpkin seeds, a swirl of sour cream, or a sprinkle of fresh herbs like parsley or ...

However, this harissa pumpkin soup recipe can also be made with canned ... and some chopped fresh cilantro or parsley. You ...

Simmer for 2-3 minutes. Add the lemon juice, seasoning, cream and finally the parsley. Drain the pasta and return it to the pan. Remove the pumpkin from the oven and add it to the pasta.

Add the baked pumpkin and garlic (remove peel) and mix. Pour in the stock and bring to the boil. Season with salt and pepper and simmer for 10 minutes. Using a stick blender, puree the soup.