It’s October. It’s the perfect month to try various pumpkin recipes. Stop carving pumpkins, just cook them up and eat them. Pumpkins are great and versatile and can be used for desserts, soups or salads.
This creamy pumpkin and red pepper soup is an extremely nutrient food, rich in beta-carotene, vitamin C, vitamin E, riboflavin, potassium, magnesium and phosphorus. It can give your immune system a boost, especially in these changing weather conditions.
750 g pumpkin, peeled, seeded and cubed
2 carrots, diced
3 red peppers
1 onion, diced
2 tablespoons olive oil
2 cloves garlic
a pinch of nutmeg, salt and pepper
How It’s Made?
Step 1: Put the red peppers in a baking dish and roast them in the oven for about 15-20 minutes, until soft. You can do the same with the other vegetables or use the following method.
Step 2: In a large saucepan, add the olive oil and cook onion and garlic for about 5 minutes.
Step 3: Add water, pumpkin, diced carrots and cook until they become soft.
Step 4: Combine the vegetables with a part of the cooking water in a food processor and blender until smooth.
Step 5: Stir in nutmeg, salt and pepper. Top with basil, if desired. Serve!