Spicy pumpkin and bell pepper soup

Ingredients

• 300 g pumpkin
• 1 red bell pepper
• 4 cherry tomatoes (or 2 vine tomatoes)
• 2 stalks of celery
• 1 shallot
• 1 clove of garlic
• 1 liter vegetable stock
• 1 tsp Vadouvan spices
• a very small grind of chili from the mill
• olive oil

Instructions

1. 1

   1. Wash the pumpkin and cut it into large pieces; you don’t need to peel it. Quarter the tomatoes, chop the celery, and roughly chop the bell pepper. Finely chop the shallot and the garlic and sauté them in a little oil in the soup pot. Now add the chopped vegetables and cook over medium heat for about 5 minutes. It’s not necessary to fry the vegetables, but I find it gives a lovely flavor.

2. 2

   2. Add the stock to the pan, bring everything to a boil and then let it simmer over low heat for 30 minutes. When the soup is ready, puree everything with an immersion blender and then add the spices. Taste as you go: I used a generous teaspoon of Vadouvan and about a quarter turn of the mill of chili flakes. Enjoy!