Name: Pumpkin soup with zucchini
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 1
Ingredients: 1 clove Garlic; 1⁄4 piece Red onion; 1⁄4 piece Tomatoes; 1⁄4 piece Red pepper (hot); 1⁄4 tsp Dried oregano; 1⁄2 Tbsp Olive oil; to taste Salt; 1⁄4 tsp Dried thyme; 375 ml vegetable broth; 175 g Pumpkin; 1⁄4 piece Yellow zucchini; 1⁄2 tsp Baharat

Nightshade

Simone van der Koelen

Blender

Oven

Lunch

Appetizer

Paleo

Vegetarian

Vegan

Sirtfood

Pumpkin soup with zucchini

 Preheat the oven to 180 degrees Celsius. Line a baking tray with parchment paper. 

 Clean the pumpkin (you can just leave the skin on it) and cut into cubes, dividing it over the baking tray. Divide the cubes of baharat, olive oil and a good pinch of salt and toss together. Bake the pumpkin in the preheated oven for 30-40 minutes, until the pumpkin is cooked through. 

 Heat a thick-bottomed pan with a dash of olive oil. 

 Chop the onion and garlic and sauté until translucent. Add thyme, oregano and red pepper and cook for a while. 

 Cut the tomato and zucchini into pieces and add to the pan. Bake for a few minutes. 

 Add pumpkin pieces, water and broth cubes and bring to a boil. Once the soup is boiling, reduce the heat to low and simmer for about 20 minutes. 

 Remove the pan from the heat and puree the soup with a hand blender. 

Pumpkin soup with zucchini

Pumpkin soup with zucchini

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