Description
A vibrant and comforting soup that celebrates the earthy sweetness of roasted pumpkin combined with the charred, bright flavors of bell peppers. This velvety, vegetable-forward dish is naturally thickened by the roasted produce, creating a nutritious and deeply satisfying meal. Perfect for chilly days, this soup is a wholesome powerhouse of beta-carotene and Vitamin C, offering a sophisticated yet simple way to enjoy the best of autumn’s harvest in every warming spoonful.
Ingredients
2 tablespoons olive oil
365g pumpkin, peeled, seeded, and diced
140g bell peppers (red and yellow mix), diced
4 cloves garlic, smashed
1 medium onion, chopped
2 medium tomatoes, chopped
750ml vegetable broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
Instructions
Preheat your oven to 400°F (200°C).
Place the diced pumpkin, bell peppers, onion, and garlic on a baking sheet.
Drizzle with olive oil and toss to coat evenly.
Roast for 25-30 minutes until the vegetables are tender and slightly charred.
Transfer the roasted vegetables to a large pot and add the chopped tomatoes and vegetable broth.
Bring to a gentle simmer for 10 minutes.
Use an immersion blender to process the soup until completely smooth.
Season with salt, black pepper, and cumin to taste.
Serve warm, perhaps garnished with fresh herbs.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze this soup for up to 3 months. For a creamier texture, stir in a splash of coconut milk or heavy cream before serving.