Recipe
Creamy bell pepper–pumpkin soup
A rich, creamy soup of roasted bell pepper and pumpkin, perfect for a weeknight or a relaxed weekend with friends and family.
| Course | Starter |
|---|---|
| Kitchen | International |
| Servings | 4 servings |
Preparation time
| Preparation time | 15 min |
|---|---|
| Time in oven | 25 min |
| Total | 50 min |
Equipment
- Large soup pot
- Baking sheet
- Immersion blender
- Cutting board
- Sharp knife
- Ladle
Ingredients
- 800 g pumpkin (e.g. Hokkaido or butternut), cut into cubes
- 3 red bell peppers, cut into pieces
- 1 large onion, roughly chopped
- 3 garlic cloves, peeled
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 400 ml coconut milk (1 can)
- 700 ml vegetable stock
- 3 tbsp olive oil
- Juice of half a lemon
- Salt and pepper to taste
- 4 tbsp crème fraîche, for garnish
- Handful of pumpkin seeds, for garnish
- Fresh parsley or basil, for garnish
