Mediterranean pumpkin soup

Ingredients for 4 servings:

• 750 g pumpkin(s) with skin (e.g. Hokkaido)
• 6 tomatoes
• 1 onion(s)
• 4 garlic cloves
• 4 sprig(s) rosemary, fresh
• salt and pepper
• 4 tbsp olive oil
• 500 ml vegetable stock
• 75 g olives, black, pitted
• Parmesan, coarsely grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Starter to Italian main course

Preheat the oven to 220°C. Halve the pumpkin, remove the seeds, and cut into pieces. Wash and halve the tomatoes. Peel the onion and slice into rings. Peel the garlic cloves. Place the vegetables in a heatproof dish and arrange the rosemary sprigs on top. Season generously with salt and freshly ground pepper. Drizzle with olive oil and roast in the preheated oven for about 50 minutes. Then let it cool and remove the rosemary. Bring the vegetable stock to a boil. Add the vegetables and puree finely with a hand blender. This creates a creamy, thick soup. Chop the olives and add them. Reheat the soup and serve on plates. Sprinkle with coarsely grated Parmesan cheese and serve. Serve with white bread.