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Preheat the oven to 220 °C broil function.
Peel the onion and garlic and cut into half-moons.
Wash the pumpkin and tomatoes and cut the pumpkin into thin wedges.
Place the vegetable pieces in a baking dish, drizzle with vegetable oil, add thyme sprigs and roast in the oven for about 15 minutes.
Cut the brown bread into cubes or crumble and toast it in a pan without fat.
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.
Season the soup with curry, salt and pepper. Garnish with brown bread crumble and pumpkin seeds and serve.
Preheat the oven to 220 °C broil function.
Peel the onion and garlic and cut into half-moons.
Wash the pumpkin and tomatoes and cut the pumpkin into thin wedges.
Place the vegetable pieces in a baking dish, drizzle with vegetable oil, add thyme sprigs and roast in the oven for about 15 minutes.
Cut the brown bread into cubes or crumble and toast it in a pan without fat.
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.
Season the soup with curry, salt and pepper. Garnish with brown bread crumble and pumpkin seeds and serve.
