Roasted Pumpkin and Tomato Soup
Ingredients
- 10 large tomatoes
- 500 grams pumpkin
- 1 large onion
- 1 head garlic, unpeeled
- 2 red bell peppers
- 2 green bell peppers
- 4 tablespoons olive oil
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cardamom
- 1 tablespoon dried oregano
- 2 tablespoons tomato paste
- 1 tablespoon corn oil
- 2 cloves garlic, minced
- 1 teaspoon chopped ginger
- 1 medium onion, chopped
- 1/2 cup liquid cream
Preparation
Preheat the oven to 200 degrees and prepare a shallow baking sheet.
Cut the tomatoes into quarters.
Cut the pumpkin into approximately 1-inch cubes.
Cut the onion into quarters.
In the baking sheet, place the tomatoes, pumpkin, onion, garlic head, peppers, drizzle with olive oil, and sprinkle with salt, pepper, cardamom, and oregano.
Place the baking sheet in the oven for about 30 minutes until the vegetables are roasted.
Put the roasted vegetables and tomato paste in a blender and blend until smooth, adding some broth or water as needed to achieve the desired soup consistency.
In a pot, put corn oil, heat it, then add garlic, ginger, onion, and stir for a few minutes until wilted slightly.
Add the soup, let it simmer on low heat for a few minutes, add the cream, and then serve.
