At this time of the year, when the days are getting colder, we all need some warm comforting soup. But making any likeable healthy soup isn’t enough; I want to make healthy recipes with fancy twists that make you ask for more and more.
Today, I share with you a very special one with the star of this season: Pumpkin!
Pumpkins are full of fibre, potassium, vitamin C and the antioxidant beta-carotene. Their powerful combination of nutrients can help improve heart health and boost immunity making them a great addition to almost any dish.
Roasting the pumpkin with red bell peppers, onion and garlic before blitzing elevates the classic pumpkin soup by adding a new level of complexity and depth of flavor to each spoonful. For a touch of luxury, top it with shavings of Parmesan and Mozzarella cheese – their salty, nutty flavor complements the sweet, nutty pumpkin so beautifully.
- 2 kg pumpkin
- 2 red bell peppers, seeded and cut in half
- 1 large onion, peeled and cut in half
- 1 head of garlic, peeled
- 2 red peppers for added spice, you may exclude them.
- 2 Tablespoons olive oil
- 1 tsp. of each of the following: salt, black pepper, dried oregano, dried rosemary and smoked paprika.
1. Preheat oven to 350 degrees.
2. Cut pumpkin into 2-inch pieces – do not discard the seeds – they make a delicious, healthy and crunchy snack. Wash and drain the seeds and store in an airtight container until our next Roasted pumpkin seeds recipe!
3. Combine pumpkin, large onion, red bell peppers, and garlic on a baking sheet. Add oil, salt and spices, then spread in a single layer. Roast for about 30 minutes until the vegetables are tender and golden, tossing vegetables halfway through.
4.Transfer vegetables to a saucepan on medium heat. Pour in 2 cups stock or water. Puree with a hand blender until smooth. Depending on the desired consistency, you may add more stock or water and continue blending until smooth. Bring soup to a simmer. Remove from heat, and season with salt and pepper as desired.