Roasting the pumpkin
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
Pumpkin soup
800 ml vegetable bouillon
200 ml cream
Salt
Pepper
2 tbsp pumpkin seed oil or olive oil
Roasting the pumpkin
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
Pumpkin soup
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.
Additional information
Created by
V-ZUG Ltd.
Created on
8/4/25