Pumpkin soup

800 g pumpkin (e.g. butternut)

chopped into about 3 cm chunks

1 red onion

coarsely chopped

1 red peperoncino

deseeded

2 cloves of garlic

2 tsp curry powder

1 tsp salt

100 g bread

diced

1 tbsp olive oil

1 tsp curry powder

800 ml vegetable bouillon

200 ml cream

Salt

Pepper

2 tbsp pumpkin seed oil or olive oil

Preheat the cooking space to 230 °C using the hot air with steaming mode. Spread the pumpkin chunks, onion, peperoncino and garlic out on a baking tray lined with baking paper and season with curry powder and salt. Put the baking tray into the preheated cooking space and roast for about 25 minutes. Mix the diced bread with the olive oil and curry powder, place on the baking tray next to the vegetables and roast for about another 10 minutes.

(Pre-)heat cooking space to 230 °C with Hot air + steaming

Put the food in

Hot air + steaming 230 °C for 25 Mins

Add ingredients

Hot air + steaming 230 °C for 10 Mins

Put the roasted pumpkin, onion, peperoncino and garlic in a pan, pour in the bouillon and cream, bring to the boil. Finely purée the soup and season with salt and pepper to taste. To serve the soup, scatter croûtons over the top and drizzle with oil.