Vegetable puree soup from roasted vegetables
Description
A hearty first course. Light, delicate, vibrant, and delicious—that's exactly what this roasted pumpkin soup is all about. Don't forget to add other vegetables according to your taste and availability. Suitable options include zucchini, carrots, onion, bell pepper, tomatoes, and eggplants. Details: Ladle into bowls and serve.
Instructions
- 1
Step 1
Wash the vegetables and peel the onion.
- 2
Step 2
Cut the zucchini, pumpkin, and onion into medium pieces. Slice the carrots into thin rounds. Leave the peppers whole—it will be easier to remove the skin after roasting. Arrange the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper to taste.
- 3
Step 3
Bake in a preheated oven at 200°C for 20-25 minutes, until the vegetables are tender.
- 4
Step 4
Peel the skin off the pepper and pumpkin. Blend the baked vegetables until smooth using a blender.
- 5
Step 5
Dilute the purée with vegetable broth (or water) to the desired consistency. Season with salt and pepper to taste, add dried garlic. Place over low heat, bring to a boil, and cook for 5 minutes.
- 6
Step 6
Serve the pureed soup with flaxseeds, sesame seeds, or pumpkin seeds.