Spicy Roasted Sweet Potato Soup

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Toss the cubed sweet potatoes with 1 tablespoon of olive oil and spread them on a baking sheet. Roast in the oven for 25-30 minutes or until tender and slightly caramelized.

3. 3

   While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.

4. 4

   Add the diced onion and cook until translucent, about 5 minutes.

5. 5

   Stir in the minced garlic and chopped red bell pepper, cooking for another 2-3 minutes.

6. 6

   Once the sweet potatoes are done, add them to the pot.

7. 7

   Pour in the chicken broth and bring the mixture to a simmer.

8. 8

   Season with chili powder, cayenne pepper, and salt. Adjust the spices to your preference.

9. 9

   Using an immersion blender, blend the soup until smooth. Alternatively, you can use a regular blender, working in batches if necessary.

10. 10

    Once the soup is smooth and heated through, taste and adjust the seasoning if needed.

11. 11

    Serve the soup hot, garnished with pumpkin seeds.