Roasted pumpkin and marjoram soup

I’m feeling a bit guilty – here I am, posting cherry recipes, sorbets and ice creams while my dear readers on the Northern Hemisphere are covered in snow...

I thought you deserved something warm, comforting and full of flavor – I hope the vivid color cheers you up!
xx



Roasted pumpkin and marjoram soup
adapted from Donna Hay magazine

800g Japanese pumpkin (kabocha)
1 tablespoon olive oil
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