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Prep time
15 minutes
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Cook time
35 minutes
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Serves
2
Author Notes
Cheese, pumpkin, tomatoes - could it be tasteless? Of course not, this is a combination that always gives amazing results.
A warming creamy soup that's definitely worth making during the pumpkin season!
You can find a video of the recipe for this soup on my Instagram. Here are the ingredient list and step-by-step instructions. —Anna Vorobiova
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Ingredients
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1
small pumpkin (about 2 pounds or 1 kg)
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1
Camembert (mini 150 grams)
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7
Cherry Tomatoes
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1
Shallot, cut into quarters
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3
Garlic Cloves, halved
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2 sprigs
Fresh thyme
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1 teaspoon
Dried tomatoes and basil seasoning
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1 teaspoon
Provence seasoning
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Himalayan salt to taste
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Olive Oil
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Pumpkin seeds to serve
Directions
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Cut off the top of the pumpkin, remove seeds.
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Put the pumpkin in a heat-resistant dish, put Camembert, tomatoes, onions, and garlic. Sprinkle with spices, pour olive oil, and put a few sprigs of thyme.
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Place in the oven at 180C for 30 minutes (time depends on the size of your pumpkin). The pumpkin should be soft on the inside.
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When ready, let cool, then spoon out the pumpkin pulp from the shell and transfer it to a blender. Then add Camembert and the rest of the baked vegetables, thyme sprigs removed. Blend until smooth.
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Serve with pumpkin seeds, a few fresh thyme leaves, and bread. You can serve the soup in the pumpkin shell or use deep bowls.
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