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Roasted tomato pumpkin soup
Soup of onion, tomato, pumpkin, fennel, basil, ricotta and lemon juice.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut the onion and tomatoes into pieces.
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In a bowl, mix the onion, tomato, pumpkin cubes, fennel seed and oil and spread over a griddle covered with parchment paper.
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Roast in the middle of the oven for about 15 minutes.
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Remove the leaves from the sprigs of basil and put in a tall cup. Add the rest of the oil and puree with the hand blender.
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Put in a bowl and mix with the ricotta. Season with the lemon juice, pepper and salt.
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Remove the vegetables from the oven and put in a soup pan. Add the base for tomato soup and the water and bring to the boil.
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Remove the pan from the heat and puree the soup with the hand blender. Season with pepper and salt.
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Distribute over the bowls. Divide the ricotta basil cream over it.
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Nutrition
375Calories
Sodium0% DV1.440mg
Fat38% DV25g
Protein18% DV9g
Carbs9% DV27g
Fiber20% DV5g
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