Baked Vegetable Puree Soup

Light, tender, bright, tasty - this is all about baked pumpkin puree soup. Don't forget to add other vegetables to your liking and availability. Suitable here: zucchini, carrots, onions, bell peppers, as well as tomatoes, eggplants. For details on how to make baked vegetable puree soup, see the step-by-step recipe below.

Ingredients

• Pumpkin - 300 Grams
• Zucchini - 200 Grams
• Onion - 1 Piece
• Carrots - 1-2 Pieces
• Bulgarian red pepper - 1 Piece
• Rosemary - 1-2 Pieces
• Salt - To taste
• Ground allspice - To taste
• Seeds - 1 Art. spoon (flax, sesame, or pumpkin, for serving)
• Dried Garlic - 1 Teaspoon
• Vegetable broth - 2 Cups (water or mushroom broth)
• Olive oil - 2 tbsp. spoons

Directions

1. Wash the vegetables, peel the onions. Cut the courgette, pumpkin and onion into medium pieces. Carrots - in thin circles. Leave the pepper intact, it will be easier to remove the skin after baking. Place vegetables on a baking sheet, drizzle with olive oil, salt and pepper to taste.
2. Bake in an oven preheated to 200 ° C for 20-25 minutes until the vegetables are soft. Peel the peppers and pumpkin. Punch the baked vegetables until smooth with a blender.
3. Dilute the puree with vegetable broth (or water) to the desired thickness. Season with salt and pepper to taste, add dried garlic. Put on low heat, bring to a boil, simmer for 5 minutes. Serve the soup with flaxseed, sesame or pumpkin seeds. Bon Appetit!