Description
A warm and comforting soup made with roasted pumpkin and red peppers, perfect for chilly days.
Ingredients
Scale
- 1 medium pumpkin, peeled and cubed
- 2 red bell peppers, halved and seeded
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the pumpkin and red peppers with olive oil, salt, and pepper, and spread them on a baking sheet.
- Roast in the oven for 25-30 minutes until tender.
- In a large pot, sauté the onion and garlic until translucent.
- Add the roasted pumpkin and red peppers to the pot.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Stir in the cumin and smoked paprika, and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier texture, add a splash of coconut milk or cream before blending.
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg