Roasted Pumpkin and Bell Pepper Purée Soup

Name: Roasted Pumpkin and Bell Pepper Purée Soup
Cook time: 60 min
Total time: 60 min
Cuisine: European
Ingredients: pumpkin — 700 g; bell pepper — 400 g; yellow onion, large — 1 pcs; garlic — 3 clove; chicken or vegetable stock — 600 ml

60 minutes

Medium

Have you started pumpkin season yet? I definitely have. And now I'm taking you with me. Because you have to make this wonderfully delicious puree soup. It combines pumpkin with roasted peppers. And their union is beautiful.

If you don't have the opportunity (or are lazy) to roast the vegetables, you can saute the peppers in a pan and add the pumpkin raw to the broth and cook until tender. But note: roasted vegetables give a much richer flavor.

Soups & Stews European cuisine

28.10.2024

Ingredients for 6 servings:

Base

Recipe:

Cut the pumpkin into wedges or slices and place on a baking sheet. Place the whole bell pepper on top of the pumpkin.

Cover the pumpkin with foil, leaving the peppers open. Place in the oven preheated to 200°C (390°F) and roast until black marks appear on the pepper, about 15-20 minutes. Remove the peppers and place in a bowl.

Cover with plastic wrap or foil and set aside.

Reduce the oven temperature to 180 °C and roast the pumpkin until soft. Remove the pumpkin from the oven and peel. Peel and seed the bell pepper.

Finely chop the onion and garlic. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Add the onion and cook, stirring, for about 5 minutes.

Add the garlic and cook for another minute. Pour in the broth.

Add the roasted pumpkin and bell peppers.

Bring to a boil and simmer over low heat for about 5 minutes. Remove from heat and purée with a blender.

Season to taste with salt. Return to heat and bring to a boil.

Remove from heat and pour into bowls. Add feta cheese and serve.

This Roasted Pumpkin and Bell Pepper Purée Soup recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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