Pumpkin Soup

Pumpkin soup is always the hearty to-go soup when the season starts transitioning from slightly chilly (fall season) to extremely freezing (winter)

For this recipe you need either a blender or Portable Stick Hand Blender

Ingredients:

2 to 3 capsicum
Half butternut squash pumpkin or normal pumpkin
1 onion
1 garlic
1 cup of pine nuts
Olive oil
Salt & pepper
500 ml of chicken or vegetable borth (Preferably organic as they do taste better and less salty. You have more flexibility in adjusting the taste)

Preheat oven to 425 degrees Fahrenheit/ 200 degrees Celcius.
Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides up on your wire racks.
Slice the onion, garlic and capsicums, brush or rub 1 tablespoon olive oil before placing them on the wire racks too.
Let all ingredients roast for about 45 minutes. Make sure to air out your oven periodically to ensure you don’t smoke or burn your house/ apartment.

10 minutes before your ingredients are done roasting in the oven, heat up the pan/ small pot under medium heat to briefly fry your pine nuts with butter.
Once your pine nuts and your ingredients are ready, either pour all ingredients in a pot and blend it with your portable stick hand blender/ pour all ingredients in blender before blending it with your chicken broth.
Add salt and pepper to taste. Personally I love to add some cayenne pepper to spice things up.

Voila! This roasted pumpkin soup recipe would look gorgeous on your dinner table, and leftovers would go great with baguette the next day!