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–+ servings
Pumpkin soup with spicy salsa

Pumpkin soup with spicy salsa

Andréa
Pumpkinsoup with spicy salsa, a delicious soup in fall or winter. Creamy, slightly sweet and full of flavor. Warming on cold days. 
5 of 1 vote
Print Recipe Save recipe
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course soup
Cuisine American
Servings 4 persons
Calories 355 kcal

Equipment

Ingredients
 
 

Salsa

  • 1 tablespoon olive oil extra vierge
  • 2 tomatoes
  • 1 red pepper
  • 1 tablespoon balsamic cream

Pumpkin soup

  • 2 bulbs garlic
  • 2 twigs thyme
  • 1 pumpkin
  • 1 liter chicken stock without salt
  • 2 onions finely chopped
  • 1 teaspoon salt
  • ⅛ teaspoon pepper

Garnish, optional

  • 4 twigs oregano fresh
  • 3 tablespoons 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.
  • Optional: Sprinkle fresh oregano on top.
  • Dazzle some olive oil in the soup.
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