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BAKED PUMPKING SOUP
- 2.75 lbs pumpkin
- 1 large onion
- 4 tablespoons grated parmesan cheese
- 1 1/2 glasses water
- 4 tablespoons olive oil
- 1/2 teaspoon salt
Pumpkin is rich in vitamins A, B and C, as well as in folic acid and minerals such as potassium, iron or calcium, among others. Thanks to its high content of antioxidants, it is perfect for neutralising free radicals, thus increasing our natural defences and delaying ageing. Furthermore, as this fruit chock-full of fibre and very low-calorie, it is present in many diets, including the famous detox, thanks to its purifying properties.
Add to all of this that it aids the digestive process and calms the irritation or pain caused by gastritis or intestinal inflammation. All of these reasons make pumpkin a must-have fruit in our kitchen and our diets. Which is why it is the protagonist of today’s recipe, presented as a cream, a year-round simple and delicious recipe.
We begin the preparation for our pumpkin soup by preheating the oven to 200ºC. Then, peel the pumpkin and chop it coarsely; halve the onion. In a separate bowl, mix the pumpkin and onion with oil and salt.
Cover a baking tray with parchment paper and cover it with the previous mixture, spreading it over the entire tray. Once in the oven, let the vegetables bake for a half hour, approximately.
Once thirty minutes have passed, heat the water and, using only half of the water, add the vegetables and blend. When plating up, we could grate some parmesan cheese over the pumpkin soup, adding an intense flavour to the dish which will contrast nicely with the sweetness of the pumpkin.