Roasted pumpkin soup

1 kg pumpkin

butternut

1 onion

red

1 chilli pepper

red

1 clove of garlic

Aire caliente con inyección de vapor (230 °C)

Peel the pumpkin and onion and cut into about 3 cm pieces. Halve and deseed the chilli pepper. Press and peel the clove of garlic.

Place the pumpkin, onion, chilli and garlic on the baking tray and put it into the preheated cooking space. Cook.

Introducir los alimentos

Aire caliente con inyección de vapor 230 °C durante 20 Min.

1 l water

200 ml cream

50 ml olive oil

Salt

pepper

Take the baking tray out of the cooking space and transfer the roasted vegetables to a suitable mixer or blender. Bring the water and the cream to the boil and then add to the mixer or blender along with the olive oil. Blend the mixture, season with salt and pepper to taste.

pumpkin seed oil

pumpkin seeds

roasted

Garnish the soup with pumpkin oil and pumpkin seeds.