convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
Ingredients
Salsa
1tablespoonolive oilextra vierge
2tomatoes
1red pepper
1tablespoon balsamic cream
Pumpkin soup
2bulbs garlic
2twigs thyme
1pumpkin
1literchicken stockwithout salt
2onions finely chopped
1teaspoonsalt
⅛teaspoonpepper
Garnish, optional
4twigs oregano fresh
3tablespoons olive oil extra vierge
Instructions
Preparation
Preheat the oven to 430 degrees Fahrenheit (220 degrees Celsius).
Roasting vegetables in the oven
Take a piece of aluminum foil and put the garlic and thyme in the middle.
Pour olive oil on top.
Fold the aluminum foil into a package and lay it on the baking plate.
Put the tomatoes and pepper on the baking plate.
Brush the skin of the pumpkin with oil and also place it on the baking plate.
Bake the veggies for 15 minutes in the oven.
Take the tomato and pepper of the baking plate and put the plate with the garlic and pumpkin back in the oven to bake for another 20 minutes.
Preparing the salsa
Meanwhile, remove the skin of the tomato and put the tomato, the pepper, and balsamico cream in the kitchen machine and blend until it’s smooth.
Pour the salsa in a bowl.
Preparing the pumpkin soup
Take the baking plate with the pumpkin and garlic out of the oven and let it cool for 10 minutes.
In the soup pan, pour 2 tablespoons of olive oil.
Add the onions and simmer for about 10 minutes, while the onions glaze (don’t let them brown). Press the garlic out of the bulbs into the pan and bake for another minute.
Get the seeds out of the pumpkin and then with a spoon, take the pulp out of the pumpkin into the soup pan.
Add the chicken stock and bring to a boil.
Simmer or 10 minutes and with a blender smoothen the soup.
Reheat the soup and bring to taste with salt and pepper.
Pour into a soup bowl and spoon a tablespoon of salsa in the middle.