Creamy Roasted Pumpkin Soup
Soups • European
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 5 oz
- Oranges 1 piece
- Lemon ⅓ pieces
- Boiling water 10 fl oz
- Grated Ginger Root 0 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 355°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.
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