Roasted tomato pumpkin soup

Name: roasted tomato pumpkin soup
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium sized onion; 4 tomato; 800 g chilled pumpkin cubes; 1 el fennel seed; 4 el mild olive oil; 15 g fresh basil; 250 g ricotta; 1 el lemon juice; 83 g Honig more than good basis for tomato soup; 800 ml tap water

Soup of onion, tomato, pumpkin, fennel, basil, ricotta and lemon juice.

Ingredients

Kitchen Stuff

1 baking paper
1 hand blender with high cup

Directions

Preheat the oven to 180 ° C.
Cut the onion and tomatoes into pieces.
In a bowl, mix the onion, tomato, pumpkin cubes, fennel seed and oil and spread over a griddle covered with parchment paper.
Roast in the middle of the oven for about 15 minutes.
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.
Put in a bowl and mix with the ricotta. Season with the lemon juice, pepper and salt.
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.
Remove the pan from the heat and puree the soup with the hand blender. Season with pepper and salt.
Distribute over the bowls. Divide the ricotta basil cream over it.