Hot, cozy, nutritious and very very delicious is this very easy pumpkin soup made with baked vegetables.
Pumpkin, cherry tomatoes or carrots, onion and garlic are baked in the oven and then blended in a blender with a few other ingredients. This velvety pumpkin soup has a slightly sweet flavor and goes perfectly with warm toasted bread or croutons.
You can replace the cherry tomatoes with carrots. Therefore, instead of using 400 gr. cherry tomatoes, you can add 3-4 carrots to your recipe.
If you are vegan, you can replace the yogurt with coconut milk (from a can).
If you like this recipe, you can also try one of the following:
Vegan Oven Baked Soup | 211 Calories
The best vegan potato-leek soup with 343 calories
Of course you can also take it to the office with some homemade croutons and enjoy it during your break. To make the croutons, you simply cut 1-2 slices of bread into bites, brush them with a little olive oil, add salt, pepper, oregano, chili, smoked paprika and bake for 10-15 minutes in the oven until they become crispy.
Oven Baked Pumpkin Soup
Ingredients
- 1 tbsp olive oil
- 1 onion cut in 4
- 2-3 garlic clove
- 1/2 small pumpkin
- 400 gr. cherry tomatoes
- salt
- 1/4 tsp cinnamon
- 1/2 cup yogurt
- 1 cup water or vegetable broth
Instructions
- If your pumpkin is frozen, put it directly in a baking tray and bake it for 10 minutes at 180C. Take the pan out of the oven and add the cherry tomatoes, onion and garlic, olive oil and salt and bake for another 15-20 minutes.
- If the pumpkin is not frozen, bake it all together for 25-30 minutes.
- Remove from the oven and add to the blender along with the yogurt, hot water or vegetable stock and cinnamon. Beat and divide into plates.
Notes
Nutrition
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English 
Greek
1 Comment
Υπέροχη σούπα κ ευχαριστούμε για την ωραία πρόταση για αυτά τα so hot κρουτον 👏👏👏👏❤️❤️❤️