Filter
Reset
Sort ByRelevance
Fooddude
Pumpkin soup with goat's cheese
Vegetarian soup with pumpkin, goat's cheese and coriander.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Cut the pumpkin into pieces. Remove the seeds and the stringy interior and cut off the skin with a sharp knife.
-
Cut the flesh into coarse pieces and place them in the roasting pan or oven dish.
-
Mix the pressed garlic, the crumbled chilli pepper and the cumin in a bowl with the oil.
-
Brush the pumpkin with the oil mixture. Roast the pumpkin in the oven for about 30 minutes until done and then mix the pieces with the hand blender.
-
Heat the mash gently in a large pan together with the stock. Stir in the soup and season with (freshly ground) salt and pepper.
-
Spoon the soup into the bowls and divide the pieces of goat's cheese and the coriander sprigs over it.
-
25 minMain dishport salut, couscous, cucumber, tomato, spring trip, salted almonds, raisins, coriander, lemon, olive oil, cinnamon, freshly ground pepper and salt,couscous salad with nuts and raisins
-
20 minMain dishpine nuts, fresh coriander, lime, spicy paprika powder, traditional olive oil, canned corn, kidney beans in pot, young cheese, Cherry tomatoes, lettuce,Mexican beansalad
-
20 minMain dishoranges, fennel, smoked chicken fillet, mustard, watercress, Red onion, bluefin cheese, black olives, honey, extra virgin olive oil,orange salad with fennel and smoked chicken
-
20 minMain dishmix for pizza dough, green asparagus, zucchini, olive oil, Red onion, anchovy fillet, black olive, Mozzarella, Pesto,pizza with asparagus, anchovies and spinach pesto
Nutrition
240Calories
Sodium0% DV1.135mg
Fat29% DV19g
Protein18% DV9g
Carbs2% DV7g
Fiber12% DV3g
Loved it