Ingredients for 6 servings:
Base
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700 g
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400 g
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1 pcs
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3 clove
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600 ml
Recipe:
Source: https://tanyachef.com/recipe/roasted-pumpkin-and-bell-pepper-puree-soup/Cut the pumpkin into wedges or slices and place on a baking sheet. Place the whole bell pepper on top of the pumpkin.
Cover the pumpkin with foil, leaving the peppers open. Place in the oven preheated to 200 °C and roast until black marks appear on the pepper, about 15-20 minutes. Remove the peppers and place in a bowl.
Cover with plastic wrap or foil and set aside.
Reduce the oven temperature to 180 °C and roast the pumpkin until soft. Remove the pumpkin from the oven and peel. Peel and seed the bell pepper.
Finely chop the onion and garlic. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Add the onion and cook, stirring, for about 5 minutes.
Add the garlic and cook for another minute. Pour in the broth.
Add the roasted pumpkin and bell peppers.
Bring to a boil and simmer over low heat for about 5 minutes. Remove from heat and purée with a blender.
Season to taste with salt. Return to heat and bring to a boil.
Remove from heat and pour into bowls. Add feta cheese and serve.
