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Roasted pumpkin soup with seeds by Athena Loizidou

  • NAVA Preparation time15’
  • NAVA Cooking time60’
  • NAVA Level of difficultyEasy

Products used in the recipe

Recipe ingredients

To cook the pumpkin:

900 gr. pumpkin, peeled and cut into pieces

30 gr. olive oil

Salt Pepper

For the soup:

10 gr. olive oil

1 medium onion, finely chopped

1 teaspoon garlic melted

700 gr. water

1 cube of vegetable broth

Salt Pepper

100 gr. coconut milk

To set up:

1/2  hot red pepper without spores, finely chopped

1/2 hot green pepper without spores, finely chopped

Pumpkin seeds


Recipe Directions

1. Preheat the oven to 200 °C.

2. Put the pumpkin in a pan and sprinkle with olive oil, salt and pepper. Bake the pumpkin for 30 minutes or until soft.

3. Heat a large saucepan over medium heat and add the oil, the onion and the garlic. Saute for about 2 minutes. Add the roasted pumpkin to the pot and cook for another 1-2 minutes. Add the water, the broth, the coconut milk, the salt and the pepper. Let the soup simmer vigorously for 1 minute, lower the heat and simmer for 15-20 minutes.

4. Pass the soup in portions in the blender. Serve hot with chopped peppers and pumpkin seeds.

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