Creamy soup of baked pumpkin, sweet pepper and fried onion

By roasting the pumpkin and pepper, the soup becomes even more flavorful. The onion is sautéed with garlic and spices, enhancing the dish’s aroma. The slightly salty feta cheese added when serving perfectly complements the sweetness of the vegetables.

Ingredients:

  • Pumpkin: 700 g
  • Bell pepper: 400 g
  • Onion: 170 g
  • Garlic: 10 g
  • Vegetable oil: 45 ml
  • Vegetable seasoning: 1 tsp
  • Salt: 1/2 tsp
  • Ground black pepper: 1/8 tsp
  • Feta cheese (for serving): 150 g
  • Fresh herbs (for serving, optional): to taste
  • Water: 300-350 ml

Preparation:

  1. Preheat the oven to 180°C. Cut the pumpkin in half, remove the seeds, and make cuts on the surface. Line a baking sheet with parchment paper and place the pumpkin and whole peppers on it. Brush the vegetables with vegetable oil.
  2. Roast the vegetables in the preheated oven for about 45 minutes. Meanwhile, peel and chop the onion and garlic.
  3. Heat vegetable oil in a pan, add the onion and garlic, and sauté for 3-4 minutes. Add the vegetable seasoning and cook for another 30 seconds.
  4. Remove the roasted vegetables from the oven, peel off the skin and remove the seeds. Transfer them to a large bowl and blend with an immersion blender.
  5. Transfer the purée to a pot, add 300 ml of water, and blend again for a smoother consistency. Add salt and ground pepper. Bring to a boil and then turn off the heat.
  6. Cut the feta cheese into chunks and add to the soup when serving. Optionally, sprinkle with fresh herbs.

Serve hot and enjoy!

Bon appétit!

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