LangLD22

Ingredients for sauce: Tomatoes – 2 POUNDS (900 gr) Pepper – 8 OZ (250 gr) Onions – 7 OZ (200 gr) Carrots – 7 OZ (200 gr) Celery stalk – 3 OZ (100 gr) Chili pepper – 2 OZ (60 gr) Clarified butter- 2 OZ (or regular butter) (60 gr) Garlic - 2 cloves Herbs de Provence - 1 tbsp. Salt - 1 tbsp. Sugar - 1 tbsp. Thyme Basil Ingredients for the top layer: Zucchini - ½ pound Eggplant - ½ pound Marrow squash - ½ pound Tomato – 10 OZ Potato – 7 OZ Onion – 7 OZ Pepper – 5 OZ Olive oil – 2 fl Oz Salt - 2 tsp. Thyme Making sauce: 1. Put peppers into the preheated oven 350°F (180 °C) for 20 minutes. 2. Slice a shallow X on the tomatoes and put them into the boiling water for 10 minutes. 3. Blend the tomatoes. 4. Fry with olive oil onions, carrots and celery stalk. Add clarified butter. 5. Pour in tomato puree and add some bay leaves. 6. Peel the roasted peppers, chop and add to the pan. 7. Add herbs de Provence, garlic and chilli. 8. Cover the pan and simmer for 60 minutes, then remove the lid and simmer for another 30 minutes. 9. Slice vegetables - 3-5 mm rings. Put eggplant and marrow squash into the bowl with cold salted water for 20 minutes. 10. Add thyme and basil, then blend it a little bit. 11. Spread the sauce in a mold, lay out the vegetables, alternating the sequence. 12. Make a dressing of olive oil, thyme, salt and pepper. Pour the vegetables with it. 13. Cover the mold with foil and send to the preheated to 350°F (160°C) oven for 90 minutes. 14. Take off the foil and roast for another 40 minutes. 15. Serve hot with parmesan and parsley.

You'll fall in love with this lush creamy pumpkin soup in no time. This flavorful soup prepared with coconut milk and spices is perfect to warm you up on a chilly fall day!