Roasted pumpkin and vegetable cream - a velvety soup perfect for autumn

Autumn is a time when we more readily reach for warm, aromatic dishes. At MONDEX, we believe that cuisine should not only satiate, but also inspire you to discover new flavours. Therefore, today we invite you to a recipe that will delight everyone - cream soup with roasted pumpkin and vegetables, served with cream and crispy toast.

It's a classic at its best: simple, full of colour and flavour, yet extremely impressive.

Ingredients:

• 1 medium pumpkin (hokkaido or muskmelon)

• 2 carrots

• 1 parsley root

• 1 leek (white part)

• 2 small courgettes

• 1 aubergine

• 1 red pepper

• 1 bulb of garlic

• 1 red onion

• 2 tbsp olive oil

• 1 l vegetable or chicken stock

• 150 ml 30% cream

• Salt, pepper, a pinch of nutmeg

• croutons from baguette or bread

Method of preparation:

1. roasting the vegetables

• Place the pumpkin, carrot, parsley, courgette, aubergine, pepper, onion and halved head of garlic on a baking tray.

• Drizzle with olive oil, season with salt and pepper

• Bake in a preheated oven at 200°C for 30-40 minutes

2. cook the soup

• Transfer the roasted vegetables to a pot and pour in the bouillon

• Cook for about 10 minutes so that all the flavours combine

3. blending and pureeing

• Blend to a smooth cream

• Strain through a sieve to achieve a velvety texture

4. finishing

• Add cream to the cream

• Season with pepper and a pinch of nutmeg

• Gently heat, but do not boil anymore

5 Serving

• Serve the soup with crunchy toast

• Garnish with a splash of cream and fresh herbs

Elegance in simplicity

Pumpkin and vegetable cream is perfect for both everyday dinners and family gatherings. Served in an elegant MONDEX crockery, it gains extra charm - after all, taste and aesthetics should go hand in hand.

Be inspired and check out our crockery collection, in which your cream soup will look even more beautiful: New MONDEX products