This creamy pumpkin soup recipe made with roasted pumpkin and served with cheese crostini is light, filling, and rich. It is complemented by the flavorful Swiss cheese and the crisp and soft ingredients.
Arrange them without piling them on the baking pan sheet. Drizzle with the olive oil and sprinkle with a teaspoon of salt and a teaspoon of black pepper.Roast in an oven for 15 minutes, or until the pumpkin is cooked throughout (test by poking with a fork, and it should break off easily). Remove from the oven and cool the pumpkin to room temperature.