275 kcal
25 min.
Recipe for Cream of pumpkin with parmesan and olives
1 reviews
NaN g
275 kcal
1 kcal
274.8
10.4g
19.5g
18.7g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Tomato1× piece (170 g)
- Pumpkin1.25× cup (145 g)
- Vegetable broth0.5× cup (120 g)
- Onion3× slice (30 g)
- Cheese, Parmesan, fresh2× tablespoon (20 g)
- Olives5× piece (15 g)
- Olive oil1× tablespoon (10 g)
- Salt2× pinch (1 g)
- Rosemary, dried1× pinch (1 g)
How to make Cream of pumpkin with parmesan and olives
1. Heat the oven to 220C.
2. Cut the pumpkin into pieces, dice the tomato and onion.
3. Place the vegetables in a casserole dish, sprinkle with rosemary and salt.
4. Drizzle with olive oil and roast for around 50 minutes.
5. Bring the broth to the boil, add the vegetables and blend into a smooth cream.
6. Garnish with parmesan and serve with olives.
Soo good 😍
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