Pumpkin Soup à la Le Grec
- servings: 4
- Additional info:
INGREDIENTS
Imperial
Ingredient Metric
|
1 kg pumpkin (pumpkin or squash), peeled and cut into cubes
|
|
4 ripe heirloom tomatoes, quartered
|
|
1 medium onion, sliced
|
|
4 garlic cloves, peeled and crushed
|
|
500 ml vegetable broth (or water)
|
|
100 ml Le Grec Italian dressing
|
|
2 tablespoons olive oil
|
|
Le Grec Original Dip
|
|
Roasted pumpkin seeds for garnish
|
|
Fresh parsley for garnish
|
PREPARATION
Preparing the Vegetables
- 1. Preheat the oven to 200ºC (400ºF).
- 2. Arrange the pumpkin cubes, tomato quarters, sliced onion, and crushed garlic cloves on a baking sheet lined with parchment paper.
- 3. Drizzle the vegetables with 2 tablespoons of olive oil, then sprinkle with salt and pepper.
- 4. Roast the vegetables in the oven for about 25 to 30 minutes, or until they are tender and slightly caramelized.
Cooking the Soup
- 1. Once the vegetables are roasted, transfer them to a large pot.
- 2. Add the vegetable broth and let it simmer over medium heat for 10 minutes to allow the flavors to blend.
- 3. Use an immersion blender to blend the soup until it is smooth and creamy.
Adding the Le Grec dressing
- 1. After blending, stir in 100 ml of Le Grec Italian dressing to give the soup a rich, slightly tangy flavor.
- 2. Mix well and taste. Adjust the seasoning with salt and pepper if needed.
Finishing and Presentation
- 1. Garnish each bowl with a spoonful of Le Grec Originale dip for extra creaminess.
- 2. Sprinkle roasted pumpkin seeds for added crunch, and finish with fresh parsley.
- 3. Serve and enjoy!
NOTES
| Imperial | Metric | |
|---|---|---|
| | | 1 kg pumpkin (pumpkin or squash), peeled and cut into cubes | | |
| | | 4 ripe heirloom tomatoes, quartered | | |
| | | 1 medium onion, sliced | | |
| | | 4 garlic cloves, peeled and crushed | | |
| | | 500 ml vegetable broth (or water) | | |
| | | 100 ml Le Grec Italian dressing | | |
| | | 2 tablespoons olive oil | | |
| | | Le Grec Original Dip | | |
| | | Roasted pumpkin seeds for garnish | | |
| | | Fresh parsley for garnish | | |
PREPARATION
Preparing the Vegetables
- 1. Preheat the oven to 200ºC (400ºF).
- 2. Arrange the pumpkin cubes, tomato quarters, sliced onion, and crushed garlic cloves on a baking sheet lined with parchment paper.
- 3. Drizzle the vegetables with 2 tablespoons of olive oil, then sprinkle with salt and pepper.
- 4. Roast the vegetables in the oven for about 25 to 30 minutes, or until they are tender and slightly caramelized.
Cooking the Soup
- 1. Once the vegetables are roasted, transfer them to a large pot.
- 2. Add the vegetable broth and let it simmer over medium heat for 10 minutes to allow the flavors to blend.
- 3. Use an immersion blender to blend the soup until it is smooth and creamy.
Adding the Le Grec dressing
- 1. After blending, stir in 100 ml of Le Grec Italian dressing to give the soup a rich, slightly tangy flavor.
- 2. Mix well and taste. Adjust the seasoning with salt and pepper if needed.
Finishing and Presentation
- 1. Garnish each bowl with a spoonful of Le Grec Originale dip for extra creaminess.
- 2. Sprinkle roasted pumpkin seeds for added crunch, and finish with fresh parsley.
- 3. Serve and enjoy!
NOTES
© Morehouse Food Canada Ltd. 2017 - All rights reserved.
20 min
4
preparation | servings | 
difficulty | 
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INGREDIENTS
| Imperial | Metric | |
|---|---|---|
| | | 1 kg pumpkin (pumpkin or squash), peeled and cut into cubes | | |
| | | 4 ripe heirloom tomatoes, quartered | | |
| | | 1 medium onion, sliced | | |
| | | 4 garlic cloves, peeled and crushed | | |
| | | 500 ml vegetable broth (or water) | | |
| | | 100 ml Le Grec Italian dressing | | |
| | | 2 tablespoons olive oil | | |
| | | Le Grec Original Dip | | |
| | | Roasted pumpkin seeds for garnish | | |
| | | Fresh parsley for garnish | | |
PREPARATION
-
Preparing the Vegetables
- 1. Preheat the oven to 200ºC (400ºF).
- 2. Arrange the pumpkin cubes, tomato quarters, sliced onion, and crushed garlic cloves on a baking sheet lined with parchment paper.
- 3. Drizzle the vegetables with 2 tablespoons of olive oil, then sprinkle with salt and pepper.
- 4. Roast the vegetables in the oven for about 25 to 30 minutes, or until they are tender and slightly caramelized. Cooking the Soup
- 1. Once the vegetables are roasted, transfer them to a large pot.
- 2. Add the vegetable broth and let it simmer over medium heat for 10 minutes to allow the flavors to blend.
- 3. Use an immersion blender to blend the soup until it is smooth and creamy. Adding the Le Grec dressing
- 1. After blending, stir in 100 ml of Le Grec Italian dressing to give the soup a rich, slightly tangy flavor.
- 2. Mix well and taste. Adjust the seasoning with salt and pepper if needed. Finishing and Presentation
- 1. Garnish each bowl with a spoonful of Le Grec Originale dip for extra creaminess.
- 2. Sprinkle roasted pumpkin seeds for added crunch, and finish with fresh parsley.
- 3. Serve and enjoy!
NOTES
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