Serves 2Prep time: 15 min
Cook time: 35 min
- 1 small pumpkin (about 2 pounds or 1 kg)
- 1 Camembert (mini 150 grams)
- 7 Cherry Tomatoes
- 1 Shallot, cut into quarters
- 3 Garlic Cloves, halved
- 2 sprigs Fresh thyme
- 1 teaspoon Dried tomatoes and basil seasoning
- 1 teaspoon Provence seasoning
- Himalayan salt to taste
- Olive Oil
- Pumpkin seeds to serve
- Cut off the top of the pumpkin, remove seeds.
- Put the pumpkin in a heat-resistant dish, put Camembert, tomatoes, onions, and garlic. Sprinkle with spices, pour olive oil, and put a few sprigs of thyme.
- Place in the oven at 180C for 30 minutes (time depends on the size of your pumpkin). The pumpkin should be soft on the inside.
- When ready, let cool, then spoon out the pumpkin pulp from the shell and transfer it to a blender. Then add Camembert and the rest of the baked vegetables, thyme sprigs removed. Blend until smooth.
- Serve with pumpkin seeds, a few fresh thyme leaves, and bread. You can serve the soup in the pumpkin shell or use deep bowls.
