Nothing says fall quite like a bowl of pumpkin soup, elevated by the
sweet-sour notes of roasted tomatoes and peppers – it’s the perfect dish to gather friends around a cozy table.
INGREDIENTS
2 lb | 900 g pumpkin, peeled and cut into cubes
4 ripe tomatoes, halved
2 red bell peppers, seeded and quartered
1 medium onion, halved
4 garlic cloves, unpeeled
Olive oil, as needed
3½ cups vegetable broth
Salt and pepper, to taste
STEPS
STEP 1
Preheat the oven to 400°F | 200°C.
STEP 2
Arrange the tomatoes, bell peppers,
onion and garlic on a baking sheet. Drizzle with olive oil, season with salt
and pepper, and roast for 35–40 minutes, until tender and lightly.caramelized.
STEP 3
Meanwhile, place the pumpkin and
vegetable broth in a large pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the pumpkin is very tender.
STEP 4
Remove the vegetables from the oven.
Squeeze the roasted garlic cloves from their skins into the pot, then add the
roasted tomatoes, peppers and onion.
STEP 5
Blend until smooth and velvety. If
needed, add a little more broth or water to reach your desired consistency.
STEP 6
Adjust the seasoning with salt and
pepper and bring the soup back to a gentle simmer for 2–3 minutes before transferring to a Silvina serving bowl.
View products
