Roasted pumpkin soup
Preparation
| 1 kg pumpkin, butternut | |
|---|---|
| 1 onion, red | |
| 1 chilli pepper, red | |
| 1 clove of garlic | |
| (Pre-)heat cooking space to 230°C with Hot air + steaming | |
| 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. | |
| Put the food in | |
| Hot air + steaming 230°C for 20 Mins | |
| 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. | |
- Baking tray
- Mixer or blender
| Quantity | Ingredient |
|---|---|
| 200 ml | cream |
| pepper | |
| 1 l | water |
| pumpkin seeds | |
| 1 kg | pumpkin |
| 1 | clove of garlic |
| 1 | chilli pepper |
| 1 | onion |
| 50 ml | olive oil |
| pumpkin seed oil | |
| Salt |
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