Creado con IA
Roasted Pumpkin and Red Pepper Soup
50 min 117 kcal por ración Media
Ingredientes
4 Raciones
- pumpkin, peeled and cubed700 g
- red bell peppers, chopped300 g
- onion, chopped120 g
- garlic, minced6 g
- olive oil15 ml
- low-sodium vegetable broth700 ml
- smoked paprika0,5 teaspoon
- salt1 teaspoon
- black pepper0,5 teaspoon
Preparación
- 1
Preheat your oven to 200°C (400°F).
- 2
Place the cubed pumpkin and chopped red bell peppers on a baking tray. Drizzle with olive oil and toss to coat evenly.
- 3
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
- 4
In a large pot, heat a small splash of olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
- 5
Add the minced garlic and cook for another 1 minute, stirring frequently.
- 6
Add the roasted pumpkin and red bell peppers to the pot. Stir in the smoked paprika, salt, and black pepper.
- 7
Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10 minutes to allow the flavors to meld.
- 8
Remove the pot from heat. Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.
- 9
