8 slices white bread 2 clove of garlic 200 g GAZİ lactose free Kashkaval A dash of olive oil Honey Thmye
2 Hokkaido pumpkin 1 large onion 4 Cloves of garlic 1 piece of ginger 2 red chilli pepper 1L warm vegetable stock 100 ml blood orange juice 400 g GAZİ Lactose Free Natural Yogurt Olive oil Salz Zucker
1. Preheat the oven to 175 °C fan.
2. Remove the ends from the Hokkaido pumpkin, cut in in half, remove the core and dice. Place onto a baking tray.
3. Peel the onion and garlic, roughly chop them and place onto the baking tray.
4. Wash the chilli, remove the stalk, cut it in half, remove the core, chop into smaller pieces and place on the baking tray.
5. Peel the ginger, cut into small pieces and place on the baking tray.
6. Drizzle the vegetables with plenty of olive oil, season with a pinch of salt and a generous amount of sugar, mix everything together well and place the tray in the preheated oven.
7. Roast the vegetables at 175 °C fan for around 30 minutes, turning them over halfway through.
8. Once roasted, put the vegetables into a blender, add the warm vegetable stock, blood orange juice and seasoning, and blend the soup until it is smooth and creamy.
9. Season the soup to taste and mix in the cream yogurt.
1. Lay the slices of white bread on a baking tray and rub with the clove of garlic.
2. Grate the Kashkaval over the bread, drizzle with some olive oil and bake in the oven at 180 °C fan for around 8 minutes until the cheese has melted and is a golden-brown colour.
3. Drizzle honey over the cheese crostini and sprinkle over some thyme.
4. Pour the hot soup into bowls, serve with the Kashkaval crostini and enjoy.