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Cozy Roasted Pumpkin Soup with Grilled Cheese
Hoofdgerecht

Cozy Roasted Pumpkin Soup with Grilled Cheese

1 u 15 minVoor 6Nutri-Score B€€
van @sarahsplates3 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

6 personen
  • pumpkin (large, cut into chunks (or butternut squash))Groente en fruit1 stuk
  • carrots (peeled, halved)Groente en fruit2 stukken
  • red bell pepper (seeded, quartered)Groente en fruit1 stuk
  • onion (peeled, quartered)Groente en fruit1 stuk
  • cherry tomatoes (whole)Groente en fruit300 g
  • garlic bulbs (whole, top sliced off)Groente en fruit2 stukken
  • olive oil (for roasting)Voorraadkast60 ml
  • salt (to taste)Kruiden en specerijen6 g
  • black pepper (to taste)Kruiden en specerijen2 g
  • paprika (ground)Kruiden en specerijen4 g
  • vegetable stock (or chicken stock)Voorraadkast800 ml
  • cooking cream (to taste)Zuivel150 ml
  • pumpkin seeds (for topping)Noten en zaden40 g
  • bread (slices, for grilled cheese)Bakkerij8 stukken
  • cheddar cheese (grated, for grilled cheese)Zuivel200 g
  • butter (softened, for the grilled cheese)Zuivel40 g

per portie

Voedingswaarden

311kcal

Koolhydraten
29 g
Eiwitten
9 g
Vetten
18 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Blender
  • Soeppan
  • Koekenpan

stap voor stap

Bereiding

  1. Prepare the vegetables

    • Cut the pumpkin into chunks and place on a baking tray.
    • Add the carrots, red bell pepper, onion and cherry tomatoes.
    • Slice the tops off the garlic bulbs and add them to the tray.
    Stap 1

  2. Season and roast

    • Drizzle everything with olive oil and season with salt, pepper and paprika.
    • Roast until completely soft and caramelized.
    Stap 2

  3. Blend the soup

    • Squeeze the roasted garlic out of the skins into a pot with the roasted vegetables.
    • Add the stock and blend until smooth and creamy.
    Stap 3

  4. Add the cream

    • Stir in the cooking cream and warm through gently.
    • Taste and adjust the seasoning.
    Stap 4

  5. Make the grilled cheese

    • Butter the bread slices and fill with grated cheddar.
    • Toast in a frying pan until golden and the cheese is melted.
    Stap 5

  6. Serve

    • Ladle the soup into bowls and top with pumpkin seeds.
    • Serve with the crispy grilled cheese for dipping.
    Stap 6
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