Pumpkin soup with goat's cheese

Name: pumpkin soup with goat's cheese
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 1 fresh pumpkin organic; 2 toe garlic; 1 dried chili pepper; 1 tl ground cumin; 3 el traditional olive oil; 1 liter vegetable stock of tablet; 150 g soft goat cheese; tray fresh coriander

Vegetarian soup with pumpkin, goat's cheese and coriander.

Ingredients

Kitchen Stuff

1 roasting pan
1 blender

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.