PUMPKIN PEPPER SOUP
6-8 servings
½  of medium
size Hokkaido pumpkin
1 medium size leek
2 large red bell peppers
canola or olive oil
2 cloves of garlic
salt and pepper
8 cups vegetable stock
1 hot yellow chilli pepper
egg per serving
nigella seeds
sunflower sprouts
olive oil to serve

Nothing beats the pumpkin soup for cold, autumnal days. When the weather is dreary and rainy, a bowl of soup in a sunny color may help to brighten the day. The darker the color of the pumpkin flesh , the more beautiful soup you will get. I think the most beautifully colored soup comes from Hokkaido pumpkin, and when you would add some roasted red peppers to the soup, the color of the soup would be even nicer. So, here we have the soup with assertive taste of peppers, garlic and chilli. I like it the most. You could add the herbal cream cheese or just some crème fraiche. My soup came with the sunny side egg, but for vegan version you could just add chunks of roasted pumpkin.
Enjoy!

Lilia, xoxo

Clean the leek, wash it thoroughly and cut into rings. Cut the pumpkin and peppers into big chunks. Mince the garlic. Put the vegetables on the baking tray, drizzle with oil, sprinkle with minced garlic, season with salt and pepper and roast in a preheated oven at 375 degrees F  for about 30 minutes or until brown on the edges. Transfer the roasted vegetables into the pan, add the stock and hald of yellow hot chilli pepper  and cook on a low heat for approx. 20 minutes. Remove the soup from the heat and let it cool down a little and blend it with a hand held blender until smooth. Check the taste and adjust the seasoning if needed. Serve with a fried or poached egg, drizzled  with olive oil and sprinkled with nigella seeds , chopped yellow hot pepper and sunflower sprouts.

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