Pumpkin Soup

Ingredients
400 g pumpkin red
50 g leek
50 ml cream
50 g butter
80 g onion
50 g celery
1/4 tsp black pepper powder
20 g garlic chopped
10 g thyme
5 ml extra virgin oil
salt to taste

Method
Cut the pumpkin in wedges.
Chop the leek and celery.
Marinate with garlic, salt, thyme and pepper.
Set in oven tray and roast in pre-heated oven for 30 minutes at 160º C.
Cool it, then purée and strain.
Finish with cream and butter.