Spicy Pumpkin Soup

I love pumpkin seasons. There’s so much you can do with these giant orange vegetables! Pie, stew, roast… or a nice hearty old-fashioned soup. Today I have a recipe for you for a hot, spicy pumpkin soup that will fill you right up and keep you nice and warm in autumn & winter.

Ingredients

Pumpkin
Roasted red bell pepper
Red chili pepper
Onion
Garlic
Ras al hanout (middle eastern spice mix)
Salt
Pepper

Start by dicing all the ingredients. Heat up some olive oil in a large pot over medium hight heat, and sauté your onion & garlic (to taste) until it softens. Add the pumpkin and keep adding water until the pumpkin is covered. Cover the pot with a lid and bring to a boil. Then, turn down the heat, and add your roasted bell pepper, the chili pepper, about 2 tsp of ras al hanout, and salt & pepper to taste. You can use fresh bell pepper if you like, but the roasted kind adds a nice subtle smokiness to the dish. Allow to simmer for at least 15 minutes.
Then all there’s left to do is blend everything together with a stick blender until it’s nice and soft, and your spicy pumpkin soup is done! If it’s too thick for you still, you can always add a little bit more water.

This dish makes a perfect lunch during the colder months, or serve it with a thick slice of home-baked bread with butter for dinner. Enjoy!