Creamy bell pepper–pumpkin soup

Zutaten

• 800 g pumpkin (e.g. Hokkaido or butternut), cut into cubes
• 3 red bell peppers, cut into pieces
• 1 large onion, roughly chopped
• 3 garlic cloves, peeled
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 400 ml coconut milk (1 can)
• 700 ml vegetable stock
• 3 tbsp olive oil
• Juice of half a lemon
• Salt and pepper to taste
• 4 tbsp crème fraîche, for garnish
• Handful of pumpkin seeds, for garnish
• Fresh parsley or basil, for garnish

Zubereitung

1. 1

   Preheat the oven to 200°C. Spread the pumpkin cubes and bell pepper pieces over a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25 minutes until tender and lightly golden.Meanwhile, heat a splash of olive oil in a large soup pot over medium heat. Sauté the onion and garlic for 3 to 4 minutes until soft and translucent.Add the roasted pumpkin and bell peppers to the pot. Stir in the smoked paprika and ground cumin and cook for 1 minute to release the spices.Pour in the vegetable stock and bring everything to a boil. Let simmer gently for 10 minutes over low heat.Stir in the coconut milk and blend the soup until smooth with an immersion blender. Taste and season with salt, pepper and a splash of lemon juice.Warm the soup briefly over low heat if needed. Ladle into deep plates or bowls and garnish with a spoonful of crème fraîche, a few pumpkin seeds and some fresh parsley or basil.