Pumpkin soup with mediterranean muffins

Step 1/6

• 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

• 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

• 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

• 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

• 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

• 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!