Pumpkin - sweet potatoe - mushroom - carrot soup

A great tasty soup, very rich in taste, bit spicy. Perfect for rainy days :)

Ingredients:

• 1/2 small pumpkin (orange, round one)
• 3 medium sized sweet potatoes (red)
• 1 small container of mushrooms (about 500gr)
• half a bunch of carrots
• 5-6 cloves of garlic, unpeeled
• vegetable stock cubes or cups (for 2l of water)
• salt & pepper, cayenne pepper, cinnamon, olive oil, sweet pepper powder, caster sugar

How to:
Preheat your oven on 200°C (hot air oven). Take out two oven trays and line them with baking paper.

Peel and slice your sweet potatoes, spread them out on one of the trays. Cut the peel of the pumpkin and cut the flesh in slices, thin pieces and spread on the sweet potatoes. Put some salt and pepper, a little bit of cinnamon and some cayenne pepper over the veggies and put it high in the oven, but not top shelf.

Slice the mushrooms, scatter them on half of the 2nd oven tray, put some salt and pepper, sweet pepper powder over the mushrooms and put al the garlic in between the slices.

Peel your carrots and now's the tricky bit. If you have a thin slicer, like the one you use for peeling the carrots, you can also use this on your carrots to make really thin long slices. You just put your carrot on the chopping board, move your slicer horizontally moving left-right-left-right as much as you can in one go. Keep doing this until you have almost nothing left of your carrot. Do the same with the rest of the carrots. Put al of them on the other half of the oven tray and cover them with a thin layer of caster sugar, some salt and pepper.

By now, the top tray should be in the oven for about 40 minutes. Take it out, shuffle your veggies a bit so none of the top ones are still on top. Put it back in the oven, this time in the lowest shelf.
Put the second tray, with the mushrooms and carrots in the higher part of the oven, not the top tray.

Leave it like that for 20-30 minutes.

Meanwhile, put a casserole on the stove with 2l of water and add the vegetable stock.

When the veggies get out the oven, you need to take the peel of the cloves of garlic. They are hot, so be careful. It's very easy though, just cut of the flat bottom and you can squeeze the garlic out. When your stock is boiling, add the veggies to the stock, put out the stove and carefully mix your soup.

Your soup is ready for tasting now, enjoy!