Soup with Roasted Hokkaido Pumpkin

Hokkaido pumpkin can be roasted in the oven and used to prepare an exceptionally delicious and rich creamy soup. The soup is very delicately seasoned, allowing its original, rich, and sweet flavor to shine through.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Pumpkin, raw

  • pieces Oil, olive

  • pieces Soup base, chicken, cube

  • pieces Salt, table

  • pieces Spices, chili powder

  • 1 spoon Sugar, turbinado

  • pieces Coconut milk

Steps

  1. Wash the pumpkin, peel it, and remove the seeds. Cut it into larger pieces, brush with olive oil, and roast at 200 degrees Celsius for a good half hour.

  2. Meanwhile, prepare a vegetable soup base from root vegetables and parsley.

  3. Strain the soup base and blend it with the roasted pumpkin in a powerful mixer. Season the soup with salt, pepper, and chili powder, and serve with coconut milk, plant-based cream, or pumpkin oil, along with toasted croutons. * Sponsored recipe.

Nutrition Information (Per 100g)

  • Calories: 26.27 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 5.99 g
    • Sugars: 1 g
  • Protein: 1 g
  • Fiber: 0 g