Pumpkin soup with mediterranean muffins

Pumpkin soup with mediterranean muffins

Based on 41 ratings
Miele

Miele

Community member

Difficulty

Easy 👌

Preparation

30 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
125 g
cherry tomatoes
25 g
Parmesan
3 slices
Prosciutto di Parma
150 g
flour
125 g
yogurt
40 ml
olive oil
37½ ml
milk
1
eggs
½ tbsp
dried Italian herbs
1 tsp
baking powder
400 g
pumpkin
1
onions
1 cloves
garlic
¾ l
vegetable stock
½
orange (zest and juice)
75 g
heavy cream
1 tsp
thyme (picked)
salt
pepper
butter for greasing and frying
MetricImperial

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

How-To Videos

how-to-cut-an-onion

How to cut an onion

how-to-zest-citrus-fruits

How to zest citrus fruits

Nutrition per serving

Cal744
Fat40 g
Protein25 g
Carb70 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.
    • 125 g cherry tomatoes
    • 3 slices Prosciutto di Parma
    • 25 g Parmesan
    • 150 g flour
    • ½ tbsp dried Italian herbs
    • 1 tsp baking powder
    • 125 g yogurt
    • 40 ml olive oil
    • 37½ ml milk
    • 1 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.
    • 400 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.
    • 1 onions
    • 1 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.
    • ¾ l vegetable stock
    • ½ 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!
    • 75 g heavy cream
    • 1 tsp thyme
    • salt
    • pepper

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

  • Enjoy your meal!

    Pumpkin soup with mediterranean muffins

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