VEGETARIAN

Creamy Roasted Pumpkin Soup

Soups | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Creamy roasted pumpkin soup

Ingredients

Pumpkin - ½ pieces
Tomatoes - 3 pieces
Carrot - 2 pieces
Garlic - 3 cloves
Dried Chamomile - to taste
Fresh basil leaves - to taste
Ground Black Pepper - to taste
Butter - to taste
Shelled pumpkin seeds - 3.5 oz
Oranges - 1 piece
Lemon - ⅓ pieces
Boiling water - 10 fl oz
Grated Ginger Root - 0.4 oz
Turmeric - ½ spoons
Salt - to taste

Step by Step guide

Step 1

Peel the pumpkin and cut it into pieces about 1.5 cm thick. Roast the thin carrots whole, while it's better to cut the larger ones in half. Cut the tomatoes in half. Mix the olive oil with all the spices, except for the salt, which is best added at the end.

Step 2

Place the vegetables coated with this mixture along with the garlic cloves onto a greased baking sheet and transfer them to a preheated oven at 356°F for 25 minutes. In another baking sheet or dish, pour in some oil, add the seeds, salt, and mix. About 7 to 10 minutes before the vegetables are done, put the seeds in the oven (if left in for more than 10 minutes, they will burn).

Step 3

In a blender, combine all the roasted vegetables except for three halves of the tomato. Add boiling water, the juice of one orange, and a third of a lemon (if the orange is tart, you can add less lemon), freshly grated ginger, turmeric, and salt to taste.

Step 4

Chop the ingredients and immediately ladle the cream soup into bowls. Place half a roasted tomato in each bowl, garnish with fresh or dried herbs, and sprinkle with seeds.