It’s getting cold. Nothing is better on such cold days than a warming soup full of autumn flavors. Pumpkin again. But this time combined with roasted pepper ad sweet potato.
Ingredients:
1-1.5l vegetable broth
600g pumpkin
½ sweet potato
2 red bell peppers
1 onion
a slice of ginger (about 2 cm thick)
pinch of cinnamon
1 tsp curry powder
1/3 tsp chili pepper
1/3 tsp sweet pepper
salt
black pepper
2 tbsp coconut milk
roasted pumpkin/ sunflower seeds
fresh parsley/coriander finely chopped
Instructions:
Preheat the oven to 200 degrees C. Peel the pumpkin and sweet potato and cut into cubes. Cut the peppers into halves and remove the seeds. Put the veggies on the baking pan covered with the baking sheet. Sprinkle with olive oil, season with salt and pepper. Bake for about 20-30 minutes. Peel and dice the onion. Fry the onion in olive oil until golden. Put roasted veggies into a pot. Peel the peppers before putting it to the pot. Cover the veggies with the vegetable broth. Add inion, grated ginger and blend well. If the soup is too thick, add some water. Season with the spices, cover and cook over low heat for about 8-10 minutes. At the end add coconut milk. Serve the soup sprinkled with roasted sunflower and pumpkin seeds, chopped parsley leaves (coriander). You can also decorate the soup with a few drops of coconut milk (optional). Enjoy!
Etykiety: english, gluten free, pumpkin, recipes, soup
