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  1. Back to homepage
  2. Recipes
  3. Chilled pumpkin tomato soup

Chilled pumpkin tomato soup

Ȑ
Difficulty
Low
ȑ
Time
30 min
&
Author
lorem ipsum

Ingredients

Servings: 2
Makes:

1  onion, small
1  garlic clove, small
400 grams Hokkaido pumpkin
300 grams cherry tomatoes
2 Tbsp vegetable oil
4 sprigs thyme
400 ml coconut milk
1 tsp curry powder
  salt
  pepper
2 slices brown bread
30 grams pumpkin seeds

Instructions

STEP 1/7

Preheat the oven to 220 °C broil function.

STEP 2/7

Peel the onion and garlic and cut into half-moons.

STEP 3/7

Wash the pumpkin and tomatoes and cut the pumpkin into thin wedges.

STEP 4/7

Place the vegetable pieces in a baking dish, drizzle with vegetable oil, add thyme sprigs and roast in the oven for about 15 minutes.

STEP 5/7

Cut the brown bread into cubes or crumble and toast it in a pan without fat.

STEP 6/7

Let the roasted vegetables steam out briefly without the thyme, put into Braun’s PowerBlend 1 jug blender, top with coconut milk and blend 1-2 minutes on speed 1 until the soup is creamy.

STEP 7/7

Season the soup with curry, salt and pepper. Garnish with brown bread crumble and pumpkin seeds and serve.


This recipe was prepared with Braun's PowerBlend 1 (JB 1050 WH).
  1. Back to homepage
  2. Recipes
  3. Chilled pumpkin tomato soup

Chilled pumpkin tomato soup

Show me the recipe
Ȑ
Difficulty
Low
ȑ
Time
30 min
&
Author
Show me the recipe
lorem ipsum
Servings:2
Makes:

Ingredients


1  onion, small
1  garlic clove, small
400 grams Hokkaido pumpkin
300 grams cherry tomatoes
2 Tbsp vegetable oil
4 sprigs thyme
400 ml coconut milk
1 tsp curry powder
  salt
  pepper
2 slices brown bread
30 grams pumpkin seeds

Instructions

STEP 1/7

Preheat the oven to 220 °C broil function.

STEP 2/7

Peel the onion and garlic and cut into half-moons.

STEP 3/7

Wash the pumpkin and tomatoes and cut the pumpkin into thin wedges.

STEP 4/7

Place the vegetable pieces in a baking dish, drizzle with vegetable oil, add thyme sprigs and roast in the oven for about 15 minutes.

STEP 5/7

Cut the brown bread into cubes or crumble and toast it in a pan without fat.

STEP 6/7

Let the roasted vegetables steam out briefly without the thyme, put into Braun’s PowerBlend 1 jug blender, top with coconut milk and blend 1-2 minutes on speed 1 until the soup is creamy.

STEP 7/7

Season the soup with curry, salt and pepper. Garnish with brown bread crumble and pumpkin seeds and serve.

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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