Roasted Pumpkin Soup

Autumn has begun, and with it so does the rhapsodies of aromas and plusses on the weight scale. We simply can’t resist apple pies, cinnamon rolls and inescapable soups. We comfort ourselves that we need to prepare our bodies for the long and cold cold winter, oh sweet lies, as sweet as the pies that we eat. Besides, after a long autumn walk, the best thing we can do for our frostily body and empty stomach is to warm them up with a warm and tasty soup, right? Being that the pumpkin season has started, we decided to share with you our favorite pumpkin soup recipe. It’s easy, tasty and perfect for these colder days.

Peal and chop Hokkaido and butternut pumpkins, two carrots, one onion, one sweet potato and three  bell peppers, add salt, pepper, teaspoon of honey, ginger and chilli flakes, put as much you desire, we like our food to be spicy so we add a lot. You can combine basically any vegetables for this soup, so if you don’t have a sweet potato, replace it with a regular one, you don’t need two carrots if you don’t want to, etc.

But, back to the recipe; put the copped vegetables in the oven tray and bake it on 180°C until all vegetables became soft. Put the baked vegetables in a blender, add water to achive the desired density, put it in a pot and bring it to a boil.

We usually serve warm toasted bread with this soup, but if you wish to get fancy, sprinkle some fried pumpkin seeds and a little cooking cream on top. So there you have it, it is a really easy recipe that doesn’t require much skill, you just bake the vegetables, blend them, boil them and eat them. Easy peasy!

Ingredients:

• Hokkaido pumpkin
• Butternut pumpkin
• 2 carrots
• 1 onion
• 1 sweet potato
• 3 smaller Bell peppers
• teaspoon of honey
• ginger
• chili flakes
• salt
• pepper
• oil

Decorations(optional): pumpkin seeds, cooking cream

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Do you make your own pumpkin soup? Share your recipes with us!