The basis of a tasty soup is a good broth. No matter it is chicken, meat, vegetable, or even mushroom. It is important to focus on the preferences of those for whom the dish is prepared. Any will be fine, but there will be different flavors. I often use vegetable or chicken. For this recipe I had cooked in chicken broth with onions, carrots, celery and allspice. Before you can use it to drain to remove any excess.

Onion cut into rings or half rings. Fold in the baking dish. I just spread on the bottom foil.

To bow to put the pumpkin cut in pieces. The vegetables on top, cover with foil and bake in the oven at 150 degrees for about 1 hour.

Optionally, you can bake with vegetable oil. But in my broth quite fat, so baked without oil.

Beets also baked or boiled until tender. I prefer boiled.

Ready beets clean, cut into pieces. Grind in a blender into a puree.

To the beet puree add the cooked pumpkin and onions, and again grind blender.

Season beetroot and pumpkin puree with cinnamon and...

... soy sauce. Adjust the taste with salt and/or sugar. Possible to add other spices like nutmeg, pepper, etc.