Remove the peel of tomatoes and whisk in a blender until mashed
In olive oil, fry onions and carrots. Then add the tomatoes and simmer for 5-10 minutes
Cut pumpkin into small pieces of the same size. Peel and chop the garlic. Put the vegetables on a baking sheet, greased with olive oil and sprinkle them with herbs and cook in the oven at 200 degrees for 30 minutes
Put the pumpkin in a saucepan, add a mixture of onions, tomatoes and carrots from the pan and beat again until smooth. If desired, add water to change the consistency of the soup. Bring soup to a boil and remove from heat. Serve the soup puree in a small pumpkin, decorate with cheese and greens
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