Ingredients

• 800 g squash such as hokkaido (600 g after peeling)
• 1 pear
• 1 parsnip
• 1 onion such as sweet onion
• 1 clove garlic
• 1 mild chili pepper
• salt, pepper, a pinch of rosemary, 1/2 teaspoon sweet paprika
• 1 tablespoon olive oil
• 350 ml vegetable broth (e.g. from an organic cube)
• 200 ml coconut milk

For serving

• croutons
• pumpkin seeds

Preparation

1. Preheat oven to 200 degrees C. Peel the squash, remove seeds, cut into cubes. Cut the pear into quarters, remove the seed cavities. Peel the parsnip and cut into cubes. Peel the onion and cut into half-slices. Peel the garlic and cut in half.
2. Place all vegetables in a heat-resistant baking dish, add chopped chili pepper without seeds, season with salt, pepper, rosemary and sweet paprika. Drizzle with olive oil and place in preheated oven. Bake uncovered for about 35 minutes.
3. Blend the roasted vegetables in a blender with the addition of hot broth, then add coconut milk and blend again.
4. Serve with croutons and pumpkin seeds. Lightly toast pumpkin seeds in a dry pan. Cut bread for croutons (e.g. ciabatta, baguette) into cubes, drizzle with olive oil and lightly brown in a pan.