Summary

Ingredients

• 750 g Hokkaido pumpkin (se)
• 5 potato (s)
• 1 apple
• 8 date tomato (s)
• 1 onion (s)
• 4 clove (s) garlic
• 3 slices ginger
• 500 ml vegetable stock
• salt and pepper
• Chilli powder
• 4 sprig rosemary
• 4 tablespoon olive oil

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Instructions

1. Preheat the oven to 220 degrees top / bottom heat. Halve, core and cut the pumpkin into pieces. If necessary, peel the apple, potatoes, date tomatoes, garlic and onion and cut into pieces. Spread the chopped ingredients together with the ginger in an oven dish. Salt and pepper the vegetables generously, add some chilli, drizzle with the olive oil and sprinkle the rosemary sprigs on top. Put the baking dish in the oven and roast the ingredients for 50 minutes.
2. Bring the vegetable stock to the boil, remove the rosemary and add the vegetables. Puree everything together. Season the soup again with salt and pepper and serve.