Description

Soup of baked pumpkin
Seasonal soup. Tasty, fragrant, tangy. Like even those who does not like pumpkin.

Ingredients

  • Pumpkin

    1 piece

  • Rosemary

  • Olive oil

    80 ml

  • Salt

  • Black pepper

  • Onion

    2 piece

  • Garlic

    4 tooth

  • Coriander

    2 Tbsp

  • Chili

    2 piece

  • Broth

    2 l

Cooking

step-0
Preheat the oven to 220 gr. Pumpkin slices place on a baking sheet, drizzle with half the oil and sprinkle with rosemary. Add salt, pepper. Bake for 30 minutes until soft.
step-1
Meanwhile, in a saucepan, heat the remaining oil over medium heat. Add the onion, garlic, chilli and coriander. Cook, stirring, for 10 minutes, until the onions are soft. I took 2 times less Chile than rely on the recipe. The soup turned out moderately spicy.
step-2
Add pumpkin and broth, bring to a boil.
step-3
Reduce heat and cook under a lid for 10 minutes, stirring from time to time.
step-4
Remove from heat and whisk until smooth in a blender, food processor or with an immersion blender. Salt and pepper if necessary.
step-5
Pour on plates. Drizzle with olive oil. Bon appetit!
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