Pumpkin cream soup with roasted peppers

Name: Pumpkin cream soup with roasted peppers
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 600 g pumpkin; 2 pcs bell pepper; 1 pcs carrot; 1 pcs onion; 1 pcs garlic; 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp paprika; to taste rosemary; to taste thyme; 2 tbsp olive oil; 1 l boiling water; 2 tbsp cream cheese

Cream soup made from pumpkin and roasted peppers.

Total: 1 h 5 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 178
Protein: 4 g
Fat: 7 g
Carbs: 24 g

Ingredients

for 4 servings

pumpkin600 g
bell pepper2 pcs
carrot1 pcs
onion1 pcs
garlic1 pcs
salt0.5 tsp
black pepper0.25 tsp
paprika1 tsp
rosemaryto taste
thymeto taste
olive oil2 tbsp
boiling water1 l
cream cheese2 tbsp

Method

8 steps

Preheat the oven to 200°C. Cut the bell pepper in half and remove the seeds. Cut the head of garlic in half crosswise. Place the pepper and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 20-25 minutes.
Peel and seed the pumpkin, then cut it into cubes. Peel and chop the carrot and onion.
Heat 1 tbsp of olive oil in a pot. Sauté the onion until translucent, add the carrot, and cook for another 5 minutes.
Add the chopped pumpkin, paprika, rosemary, and thyme to the pot. Stir.
Peel the roasted pepper. Squeeze the garlic out of the heads. Add the pepper and garlic to the pot.
Pour in boiling water (or broth) so that the liquid covers the vegetables. Bring to a boil, reduce the heat, and simmer covered for 20-25 minutes until the pumpkin is soft.
Remove the pot from the heat. Add the cream cheese. Use an immersion blender to process the soup until smooth and creamy.
Add more salt and pepper if necessary. Serve hot.