Ingredients
– 1 small pumpkin, peeled and chopped
– 2 onions, chopped
– Fresh thyme or rosemary
– Ground black pepper
– Salt to taste
– 3–4 tbsp Carapelli Original EVOO
– Vegetable stock (about 2 cups)
– Bread slices
– Plain vegetable yogurt (for topping)
Directions
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1 Spread pumpkin and onions on a baking tray. Season with salt, pepper, thyme, and olive oil.
2 Roast at 350°F (180°C) for 47–50 minutes.
3 Blend roasted vegetables with stock until smooth.
4 Toast bread slices in a pan with olive oil until golden.
5 Serve soup with yogurt, thyme, and a drizzle of olive oil. Accompany with toasted bread.
2 Roast at 350°F (180°C) for 47–50 minutes.
3 Blend roasted vegetables with stock until smooth.
4 Toast bread slices in a pan with olive oil until golden.
5 Serve soup with yogurt, thyme, and a drizzle of olive oil. Accompany with toasted bread.
