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🍲 Oven Pumpkin Soup in the Pumpkin

265 kcal · 30 min · 4 servings

Oven Pumpkin Soup in the Pumpkin Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Wash the pumpkin thoroughly and pat it dry.
  3. 3. Rub the pumpkin with oil and sprinkle some salt over it.
  4. 4. Wash the thyme and shake it dry.
  5. 5. Pluck half of the thyme leaves from the stems and set them aside.
  6. 6. Place the remaining thyme in the center of a piece of aluminum foil about 40 centimeters long.
  7. 7. Place the pumpkin on the thyme and wrap it well in the foil.
  8. 8. Bake the pumpkin in the oven for about 25 minutes.
  9. 9. Let the pumpkin cool down afterwards.
  10. 10. Remove the pumpkin from the foil.
  11. 11. Carefully cut off the lid and set it aside.
  12. 12. Scoop out the soft flesh with a spoon.
  13. 13. Make sure to leave a rim of about one centimeter.
  14. 14. First, remove the seeds from the flesh.
  15. 15. Then, remove the rest of the flesh.
  16. 16. Cut the flesh into large cubes.
  17. 17. Put the pumpkin cubes into a pot.
  18. 18. Pour cream and vegetable broth over it.
  19. 19. Bring the mixture to a boil.
  20. 20. Puree the soup finely with an immersion blender.
  21. 21. Season the soup with salt and pepper.
  22. 22. Let the soup simmer for about 5 minutes.
  23. 23. Put the pumpkin seeds into a pan.
  24. 24. Roast the seeds without fat over low heat.
  25. 25. Roast the seeds for about 2 minutes.
  26. 26. Season the roasted seeds with salt.
  27. 27. Wash the apple.
  28. 28. Quarter the apple.
  29. 29. Remove the stem and the seeds.
  30. 30. Cut the apple into cubes.
  31. 31. Fill the pumpkin soup into the hollowed-out pumpkin.
  32. 32. Add crème fraîche as a garnish.
  33. 33. Sprinkle the roasted pumpkin seeds over it.
  34. 34. Add the apple cubes.
  35. 35. Decorate with the saved fresh thyme leaves.
  36. 36. Serve the soup.

Nutrition per serving