Pumpkin soup from the oven

Name: pumpkin soup from the oven
Cook time: 30 min
Total time: 75 min
Yield: 4
Ingredients: 900 g bottle gourd; 600 g peeled carrots; 4 el traditional olive oil; 2 Red onion; 2 toe garlic; 1 medium oranges; 95 g unroasted hazelnuts; 13 g fresh chives container of 25 g; 400 ml coconut milk; 2 vegetable stock; 600 ml tap water; 125 ml sour cream

Pumpkin soup from the oven with carrots, hazelnuts, coconut milk and sour cream.

Ingredients

Kitchen Stuff

1 baking paper
1 blender

Directions

Preheat the oven to 220 ° C.
Halve the pumpkin in the length. Remove the pips and the stringy inside with a spoon. Leave the shell.
Cut the green of the carrots. Place the pumpkin and carrot on a griddle covered with parchment paper. Sprinkle with the oil. Season with salt and pepper.
Place the unpeeled onions next to it. Bake for approx. 45 minutes in the middle of the oven. Add garlic half way through the unpeeled toes.
Meanwhile cut the skin and the white fleece of the orange with a sharp knife.
Cut the segments of flesh from the membranes, so that you can easily pop out the flesh with your knife.
Heat a frying pan without oil or butter and toast the hazelnuts for 3 minutes. Allow to cool on a plate.
Slice the chives. Chop the hazelnuts roughly.
Remove the vegetables from the oven and let cool for 5 minutes.
Scoop the flesh of the pumpkin with a spoon from the peel and put in the blender. Peel the onion and garlic carefully and add to the pumpkin.
Pour in the coconut milk and puree. Pour in a soup pot.
Cut the carrot into pieces, do with the orange and the rest of the coconut milk in the blender and puree. Add to the mashed pumpkin.
Add the bouillon tablets and the water, bring to the boil and heat for 2 minutes. Season to taste with salt and pepper.
Serve the soup with a spoon of sour cream and sprinkle with the hazelnuts and chives. Bon appétit! .

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Nutrition

640Calories

Sodium0% DV1.045mg

Fat86% DV56g

Protein16% DV8g

Carbs7% DV22g

Fiber32% DV8g

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