Roasted Pumpkin Soup
By chef Gulasch
A delicate, velvety soup with the natural sweetness of roasted pumpkin. Great as a starter or a light dinner.
- 25 min
- total
- Medium
- level
4 min prep · 21 min cook
What you will need
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Pumpkin 100 g -
Cooking cream 50 ml -
Onion 0.5 pcs
-
Garlic 1 clove -
Pumpkin Seeds 10 g -
Thyme 0.25 tsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients in advance so cooking goes smoothly 🎃✨
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Clean and seed the pumpkin. Clean the pumpkin of the stems, cut it in half, and scoop out the seeds
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Cut and roast the pumpkin. Cut the pumpkin into cubes, spread them on a baking sheet, drizzle with oil, add thyme and garlic, and roast in a preheated oven at 200 C for about 20 minutes until tender
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Cut the onion. Peel the onion and cut it into small cubes
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Saute the onion. Saute the onion in oil over medium heat for about 2-3 minutes, salt it so it softens faster, and let it turn translucent
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Add the pumpkin and garlic. Add the roasted pumpkin and the squeezed roasted garlic
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Add the cream and water. Pour in the cream and water and cook over low heat for about 5 minutes
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Blend and serve. Blend with an immersion blender until smooth and serve sprinkled with pumpkin seeds and drizzled with a little fresh cream 🎃✨
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