• 1 x pumpkin
  • 1 x yellow onion
  • 1 x chili
  • 1/2 x garlic
  • 1 l water
  • 2 x vegetable bouillon
  • 1 handful fresh basil
  • 1 tsp thyme
  • 1 dl olive oil


  1. Cut the pumpkin, onion and garlic in half. Brush the cut side with olive oil and place the vegetables with cut side facing down on a piece of baking paper.
  2. Bake on baking steel at 180 degrees for 1 hour.
  3. While the vegetables are roasting in the oven, make the basil oil. Chop the basil and mix with olive oil, thyme and a little salt and pepper. Stir well and let the oil stand and take flavor while the vegetables continue to cook.
  4. Let the vegetables cool down for 10 minutes after baking, then they will be easier to peel. Peel off the skin of the pumpkin and remove the roots and peel from the onion.
  5. Put everything in a blender and add a liter of water, the broth and the chilli. Run the mixture for 3-4 minutes, depending on the type of blender.
  6. Serve in a deep dish. Top with fresh mozzarella, Parma ham, crispy grissini and Parmesan. Drizzle the oil over the soup at the end.
  7. YUM! Autumn is lovely when you can make dinners like this.