Roasted pumpkin and tomato soup, with sesame seeds and microgreens

Ingredients

• One medium-size pumpkin

• Tin of crushed tomatoes 

• One onion

• 2 garlic cloves

• 2 tbs of vegetable stock powder (G)

• 600ml of water

• Herbs of your choice: oregano, time, basil, marjoram (whatever you have at home) (G)

• 1 tsp of sugar (G)

• Oil or butter for sauteing the onions (G)

• Salt and pepper (G)

• Mixed seeds (sunflower, pumpkin, black or white sesame seeds (G)

• Microgreens (G)

G = available at Gram

Method

1. Peal the pumpkin and cut into small pieces, roast for about 30 min at 180 degrees with some oil and salt and pepper.

2. Sauté one onion with some olive oil or butter, salt and pepper for about 4 minutes then add 2 garlic cloves and fry together for another minute.

3. Add the crushed tomatoes and 600ml of water with the vegetable stock and other herbs like oregano, basil, thyme, marjoram, salt, pepper and a teaspoon of sugar. Bring it to boil and let it simmer for about 6 min.

4. Add roasted pumpkins and blend everything together with a hand blender or food processor.

5. Roast some seeds: sunflower, pumpkin, black or white sesame seeds on a separate frying pan. Garnish the soup with seeds and microgreens. 

Smaklig måltid!