Pumpkin soup with mediterranean muffins

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Julie

Julie

Editor-in-Chief

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
eggs
1 tbsp dried Italian herbs
2 tsp baking powder
800 g pumpkin
onions
2 cloves garlic
1½ l vegetable stock
orange (zest and juice)
150 g heavy cream
2 tsp thyme (picked)
salt
pepper
butter for greasing and frying
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
744
Protein
25 g
Fat
40 g
Carb
70 g
  • 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 g cherry tomatoes
    • 6 slices Prosciutto di Parma
    • 50 g Parmesan
    • 300 g flour
    • 1 tbsp dried Italian herbs
    • 2 tsp baking powder
    • 250 g yogurt
    • 80 ml olive oil
    • 75 ml milk
    • 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 g 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.
    • 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.
    • 1½ l vegetable stock
    • 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 g heavy cream
    • 2 tsp thyme
    • salt
    • pepper

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