John Myers
Ingredients for 4 servings:
- 750 g Hokkaido pumpkin(s)
- 5 potatoes
- 1 apple
- 8 date tomatoes
- 1 onion(s)
- 4 garlic cloves
- 3 slices of ginger
- 500 ml vegetable stock
- salt and pepper
- chili powder
- 4 rosemary sprigs
- 4 tbsp olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
Preheat the oven to 220 degrees Celsius (top/bottom heat). Halve the pumpkin, remove the seeds, and cut into pieces. Peel the apple, potatoes, cherry tomatoes, garlic, and onion (if necessary), and also cut into pieces. Arrange the chopped ingredients in a baking dish along with the ginger. Season the vegetables generously with salt and pepper, add a little chili, drizzle with olive oil, and scatter the rosemary sprigs on top. Place the baking dish in the oven and roast the ingredients for 50 minutes. Bring the vegetable stock to a boil, discard the rosemary, and add the vegetables. Puree everything together. Season the soup again with salt and pepper and serve.
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