Pumpkin soup with mediterranean muffins

Pumpkin soup with mediterranean muffins

18 ratings

Francois, dental assistant


„The muffins are a wonderful complement to this creamy and light but filling soup!“

Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
250 g
cherry tomatoes
50 g
Parmesan
6 slices
Prosciutto di Parma
300 g
flour
250 g
yogurt
80 ml
olive oil
75 ml
milk
2
eggs
1 tbsp
dried Italian herbs
2 tsp
baking powder
800 g
pumpkin
2
onions
2 cloves
garlic
1½ l
vegetable stock
1
orange (zest and juice)
150 g
heavy cream
2 tsp
thyme (picked)
salt
pepper
butter for greasing and frying
Metric
Imperial
  • 250 g cherry tomatoes
  • 50 g Parmesan
  • 6 slices Prosciutto di Parma
  • 300 g flour
  • 250 g yogurt
  • 80 ml olive oil
  • 75 ml milk
  • 2  eggs
  • 1 tbsp dried Italian herbs
  • 2 tsp baking powder
  • 800 g pumpkin
  • 2  onions
  • 2 cloves garlic
  • 1½ l vegetable stock
  • 1  orange (zest and juice)
  • 150 g heavy cream
  • 2 tsp thyme (picked)
  • salt
  • pepper
  • butter for greasing and frying

Utensils

  • large saucepan
  • wooden spoon
  • muffin pan
  • hand blender
  • oven with steam function
  • aluminium foil
  • large bowl
  • slotted steaming container
  • cutting board
  • knife
  • grater
  • unslotted steaming container

Enjoy with

Fennel, arugula, and apple salad
Crisp greens pair perfectly alongside soup and muffins.

Nutrition per serving

Cal
744
Protein
25g
Fat
40g
Carb
70g

Step 1/6

Preheat oven to 180°C/350°F. For the muffins, halve cherry tomatoes, cut Prosciutto into small pieces and grate Parmesan. In a large bowl, combine Parmesan, flour, herbs, and baking powder. Add yogurt, olive oil, milk, and eggs and mix to form a smooth batter.
  • 250 cherry tomatoes
  • 6 slices Prosciutto di Parma
  • 50 Parmesan
  • 300 flour
  • 1 tbsp dried Italian herbs
  • 2 tsp baking powder
  • 250 yogurt
  • 80 ml olive oil
  • 75 ml milk
  • 2 eggs
  • wooden spoon
  • oven
  • large bowl
  • cutting board
  • knife
  • grater

Preheat oven to 180°C/350°F. For the muffins, halve cherry tomatoes, cut Prosciutto into small pieces and grate Parmesan. In a large bowl, combine Parmesan, flour, herbs, and baking powder. Add yogurt, olive oil, milk, and eggs and mix to form a smooth batter.

Step 2/6

Grease muffin pan, if needed. Place half of the batter in muffin cups, top with half of the tomatoes and Prosciutto. Cover with remaining batter and place remaining tomatoes and Prosciutto on top. Bake for approx. 20 – 25 min. at 180°C/350°F until golden brown.
  • butter for greasing
  • muffin pan

Grease muffin pan, if needed. Place half of the batter in muffin cups, top with half of the tomatoes and Prosciutto. Cover with remaining batter and place remaining tomatoes and Prosciutto on top. Bake for approx. 20 – 25 min. at 180°C/350°F until golden brown.

Step 3/6

For the soup, deseed and cube pumpkin. Cook in a slotted steaming container for approx. 8 min. at 100°C/200°F.
  • 800 pumpkin
  • oven with steam function
  • slotted steaming container
  • cutting board
  • knife

For the soup, deseed and cube pumpkin. Cook in a slotted steaming container for approx. 8 min. at 100°C/200°F.

Step 4/6

Dice onions and crush garlic. Place in an unslotted steaming container along with some butter, cover with aluminium foil, and cook for approx. 4 min. at 100°C/200°F until translucent.
  • 2 onions
  • 2 cloves garlic
  • butter for greasing
  • aluminium foil
  • unslotted steaming container

Dice onions and crush garlic. Place in an unslotted steaming container along with some butter, cover with aluminium foil, and cook for approx. 4 min. at 100°C/200°F until translucent.

Step 5/6

Heat up vegetable stock in a large saucepan. Add cooked pumpkin, onion, garlic, orange juice, and zest. Blend until smooth.
  •  vegetable stock
  • 1 orange (juice and zest)
  • large saucepan
  • hand blender

Heat up vegetable stock in a large saucepan. Add cooked pumpkin, onion, garlic, orange juice, and zest. Blend until smooth.

Step 6/6

Stir in cream and thyme. Season with salt and pepper. Serve together with Mediterranean muffins. Enjoy!
  • 150 heavy cream
  • 2 tsp thyme
  • salt
  • pepper

Stir in cream and thyme. Season with salt and pepper. Serve together with Mediterranean muffins. Enjoy!