Creamy Roasted Pumpkin & Red Pepper Soup | Autumn Comfort Food

Warm up with this creamy roasted pumpkin and red pepper soup! 🎃✨ Slow-roasted veggies, garlic, and chili make it rich, smooth, and full of flavour. Perfect for cosy autumn evenings or a healthy family dinner.

🎃 Roasted Pumpkin & Red Pepper Soup with Chili and Garlic
Ingredients
• 1–1.2 kg pumpkin
• 5 red bell peppers
• 1 red chili pepper
• 1 onion
• 1 whole garlic bulb
• 2 tbsp fresh thyme leaves
• 1 l vegetable stock
• 2 tbsp extra virgin olive oil
• ⅓ tsp salt (or to taste)
• ¼ tsp freshly ground black pepper (or to taste)
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Preparation
1. Preheat the oven to 190°C. Cut the pumpkin into chunks and scoop out the seeds. Wash and cut the peppers, removing the cores. Place the pumpkin, peppers, whole chili, and whole garlic bulb on a baking tray. Drizzle with olive oil, sprinkle with salt, toss well, and roast for about 70 minutes.
2. Once roasted, transfer the peppers and chili to a bowl, cover with foil for a few minutes, then peel off the skins. Slice the chili open and remove the seeds and pale membranes.
3. Heat 2 tbsp olive oil in a pot. Add the diced onion and sauté on medium heat for a few minutes until soft and translucent. Stir in the thyme leaves for the last minute.
4. Add the roasted pumpkin, peeled peppers (save a piece for garnish if you like), the cleaned chili, stock, salt, and pepper. Blend everything until smooth and creamy.
5. Serve hot, topped with crumbled Greek-style cheese, fresh thyme, and toasted pumpkin seeds. A drizzle of extra virgin olive oil makes the perfect finishing touch.

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