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🍽️ Roasted Pumpkin Soup with Peppers

197 kcal · 30 min · 4 servings

Ingredients

• 2 kg (weight with skin and seeds) pumpkin (Hokkaido or Butternut)
• 1 lemon (juice)
• 0.5 tsp allspice
• 1 tsp salt
• 0.5 tsp freshly ground black pepper
• 1 pinch cayenne pepper
• 2 tbsp oil
• 200 g leek (cut into 2cm thick rings)
• 200 g chopped bell peppers
• chives
• lemon zest (in strips)

Instructions

1. 1. Preheat the oven to 190 degrees Celsius.
2. 2. Cut the pumpkin in half.
3. 3. Remove the seeds and fibrous flesh with a spoon.
4. 4. Cut the pumpkin flesh into pieces about 15 centimeters long.
5. 5. Brush each piece lightly with oil.
6. 6. Place the pieces on a baking sheet and bake them in the oven for 20 to 30 minutes.
7. 7. Wash the leek and peppers under running water.
8. 8. Cut the leek into thin strips.
9. 9. Cut the peppers into small pieces.
10. 10. Heat some oil in a large pot over medium heat.
11. 11. Add the leek and peppers to the pot.
12. 12. Sauté the vegetables for three minutes, stirring constantly.
13. 13. Cover the pot and simmer the vegetables for two minutes on low heat.
14. 14. Remove the pumpkin from the oven when it is tender.
15. 15. Scoop the soft pumpkin flesh out of the skin into a bowl.
16. 16. Add the lemon juice, allspice, salt, and pepper to the pumpkin.
17. 17. Puree the pumpkin mixture finely with a hand blender.
18. 18. Add the pumpkin puree to the vegetables in the pot.
19. 19. Heat the soup gently, but do not let it boil.
20. 20. Garnish the finished soup with fresh chives or lemon strips.
21. 21. Sprinkle some allspice powder over it and serve the soup hot.

Nutrition per serving

• kcal: 197
• Protein: 7 g · Fett/Fat: 6 g · Carbs: 27 g