Oven-pumpkin soup with cheese pumpkin seed chips
very easy
120 mins
120 mins
Ingredients
- 60 g Comté cheese
- 70 g Pumpkin seeds
- 800 g Hokkaido Pumpkin
- 250 g Carrots
- 1 big onion
- 4 Garlic cloves
- 7-10 Tbsp Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 l Vegetable broth
- 1/2 bunch Parsley
- 50 g grated parmesan cheese
- 100 ml Olive oil
- 6 TABLESPOONS Pumpkin seed oil
- 2-3 TABLESPOONS White wine vinegar
- baking paper
Directions
- 1
Finely grate the cheese for the cheese chips. Mix with 20 g pumpkin seeds. Form approx. 8 cheese circles on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 10 minutes. Take out and let cool down
- 2
Wash the pumpkin, quarter it, scrape out the seeds and fibres. Cut pumpkin into pieces. Clean, peel and chop the carrots. Peel onion and garlic. Chop onion coarsely, cut garlic in half. Put 2 cloves of garlic aside. 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 time add broth
- 3
For the pesto, roast 50 g pumpkin seeds in a pan without fat. Take out and let cool down. Wash parsley, dab dry. Mix parmesan with pumpkin seeds, garlic, olive oil and 2 tbsp. pumpkin seed oil in the universal chopper to pesto. Season to taste with salt and pepper
- 4
Remove the roaster from the oven. Finely puree the contents. Season to taste with salt, pepper and vinegar. Divide into bowls and sprinkle with 1 tbsp. pumpkin seed oil each. Serve with pesto and cheese chips
Nutrition Facts
700 kcal
29 g
56 g
16 g
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