Roasted Pepper & Pumpkin Soup
Facile
Marcy
Marcy

Roasted Pepper & Pumpkin Soup

Temps de préparation

5 minutes
Préparation

Cuisine

10 minutes
Cuisson

Calories

315 kcal
Par portion

Ingrédients pour 1

Poivrons grillés

2

Poivrons grillés

Citrouille en conserve

1/3 cup

Citrouille en conserve

Bouillon de légumes (liquide)

1/2 cup

Bouillon de légumes (liquide)

Oignon jaune

1/4

Oignon jaune

Paprika fumé

1 càc

Paprika fumé

Ail

1/2 gou.

Ail

Ustensiles

Couteau, Mixeur, Plongeant, Classique, Plaques de cuisson, Fait-tout

recette

  • Étape 1
    Peel & dice the onion.
  • Étape 2
    Roughly chop the roasted red peppers if needed.
  • Étape 3
    Peel & thinly slice the garlic.
  • Étape 4
    Heat a drizzle of oil in a pot over medium heat. Add the onions & sauté 3-4 min, until translucent. Add the garlic, bell peppers, salt, pepper & smoked paprika. Stir it all together for 1 more min.
  • Étape 5
    Add in the pumpkin purèe & stir. Pour in the broth & mix it all together. Allow everything to simmer for 5 min.
  • Étape 6
    Turn off the heat & use an immersion blender to blend the soup into a smooth consistency. (Option to carefully transfer to a standard blender as well!) Season once more to taste (cayenne pepper is great for a slight kick). Serve garnished with any fresh herbs you have on hand. Enjoy!