Oven pumpkin soup with cheese and pumpkin seed chips
- 60 g Comté cheese li>
- 70 g sp an> Pumpkin seeds
- 800 g Hokkaido pumpkin
- 250 g Carrots
- 1 sp an> large onion
- 4 Garlic cloves
- sugar
- Salt
- span> Pepper
- 1 l vegetable broth
- 1/2 Bund Parsley
- 50 g grated Parmesan cheese
- 100 ml olive oil
- 6 EL Pumpkin seed oil
- 2–3 EL White wine vinegar
- Baking paper
120 minutes
very easy div>
- 1.
- Grate cheese finely for the cheese chips. Mix with 20 g pumpkin seeds. Form approx. 8 cheese circles on a baking sheet lined with baking paper. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for about 10 minutes. Remove and let cool down
- 2.
- Wash and quarter the pumpkin, scrape out the seeds and fibers. Cut the pumpkin into pieces. Clean, peel and chop the carrots. Peel the onion and garlic. Roughly cut the onion into pieces, halve the garlic. Set aside 2 cloves of garlic. Spread the vegetables in a roaster. Season with sugar, salt and pepper. Cook open in a hot oven at the same temperature for about 1 1/4 hours. After about 30 minutes of cooking, add the stock
- 3.
- For the pesto, roast 50 g pumpkin seeds in a pan without fat. Take out and let cool down. Wash the parsley, pat dry. Process Parmesan with pumpkin seeds, set aside garlic, olive oil and 2 tbsp pumpkin seed oil in the universal chopper to make pesto. Season to taste with salt and pepper.
- 4.
- Remove the roaster from the oven. Puree the contents finely. Season to taste with salt, pepper and vinegar. Distribute in bowls and drizzle with 1 tablespoon of pumpkin seed oil. Serve with pesto and cheese chips
1 person approx:
- 700 kcal
- 2940 kJ
- 16 g protein
- 56 g fat
- 29 g carbohydrates ul>
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