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Oven-roasted pumpkin soup with Kashkaval crostini

Difficulty Level
Veggie

INGREDIENTS FOR 4 PORTIONS

  • for the crostini

    8 slices white bread
    2 clove of garlic
    200 g GAZİ lactose free Kashkaval
      A dash of olive oil

    to serve

      Honey
      Thmye
  • for the soup

    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

  • Method for the soup

    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. 

  • Method for the Kashkaval crostini

    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.

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