This deliciously spicy roasted pumpkin soup is coming in hot for the cold winter days we have coming.
This spicy roasted pumpkin soup is sure to warm up your heart this winter. Packed with lots of flavour, and filled with all good and delicious things, this soup will be on rotation this winter
700g Kent pumpkin, skin removed, cut into 2 cm pieces
2 red capsicums, seeds and stem removed, cut into 2 cm pieces
1 white onion, skin removed and cut into wedges
4 cloves garlic
3 cups of chicken or vegetable stock
1 tbsp fresh thyme leaves
1 tsp smoked paprika
1 tsp cumin powder
1/2 tsp chilli powder (add more depending on preference)
Salt and pepper to season
Mascarpone cheese or Greek yogurt for serving
Fresh thyme leaves for garish
Preheat oven to 180c/350f. On a large baking tray, add diced pumpkin, capsicum, onion and garlic cloves. Drizzle a little olive oil, salt and pepper and toss to completely coat. Place into the oven to roast for 35-40 minutes until the pumpkin is soft and the capsicum and onions are slightly caramelized. Remove from the oven and set aside.
In a large saucepan, heat the olive oil over medium to low heat, squeeze out the garlic from the skins and add the onions. Add thyme leaves, smoked paprika, cumin and chilli powder and stir well, cooking for 1-2 minutes, until nice and fragrant. Add the butter and stir until it has completely melted.
Add roasted pumpkin, capsicum, stock and season with salt and pepper. Stir well, cover and simmer for 10-15 minutes to allow the flavours to infuse. Turn off the heat and allow to cool for 10 minutes.
Using a hand mixture to blitz until complete smooth. Serve in bowls with a large tablespoon of mascarpone cheese, fresh thyme leaves, salt, pepper and an extra drizzle of extra virgin olive oil.