Pumpkin soup with roasted garlic


1 pumpkin
2 garlic bulbs, without outer skin
5 tbsp. olive oil
2 sprigs of thyme
2 onions
1 tsp. ground coriander
1.2 liters of chicken stock
3 tbsp. fresh oregano finely chopped
4 tomatoes
1 red pepper
3 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar
black pepper
sea ​​salt

Pumpkin soup with roasted garlic


Preheat the oven to 220 degrees. Place the garlic bulbs on a piece of aluminum foil and pour half of the olive oil over it. Add the thyme and fold the foil around the bulbs. Place the package with the pumpkin on a baking tray and brush the pumpkin with 1 tablespoon of olive oil. Add the tomatoes, paprika and red pepper for the salsa.

Roast the vegetables for 25 minutes and remove the tomatoes, bell pepper and red pepper from the oven. Reduce the temperature to 190 degrees and roast pumpkin and garlic for another 20-25 minutes until the garlic has softened.

Heat the rest of the oil in a large, heavy frying pan and fry the onions with the coriander for about 10 minutes or until softened.

Remove the skin from the paprika and red pepper and mash them with the tomatoes and 2 tablespoons of olive oil in a food processor or blender. Stir in the vinegar and season the salsa. Add some more oil if desired.

Squeeze the cloves of roasted garlic from the skins and add them to the onions. Remove the pumpkin flesh from the skin and put it in the pan. Add the stock, half a teaspoon of salt and a good amount of pepper. Bring the soup to a boil and simmer for 10 minutes.

Add half of the oregano and let the soup cool slightly. Puree the soup, if necessary in batches, in a food processor or blender to a creamy soup. You can also press the soup through a fine sieve.

Reheat the soup in a clean pan, but don’t let it boil again. Season the soup with salt and pepper if necessary.

Spoon the soup into preheated soup bowls. Add some tomato salsa and sprinkle the rest of the oregano on top.