Roasted pumpkin and bell pepper purée soup

Recipe:

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.