Pumpkin & Red Pepper Soup

Nice Red Pepper-Pumpkin soup.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the red peppers into quarters. Remove the seeds and peel with a peeler. Cut 6 quarters into pieces and set aside the other 2 quarters. Peel the pumpkin and remove the core. Set aside about 100g of the pumpkin meat and cut the rest into 1 cm cubes

Step 2

Simmer the pumpkin cubes and cut pepper in 800 ml chicken broth for 20 minutes.

Step 3

Add the cream, coconut milk and curry spices and blend using a handheld blender. Add the garlic, cinnamon and vanilla for a few minutes and then remove it again. Stir the butter into the soup and add a bit of salt, ground galangal root and chilli powder

Step 4

Cut the leftover pumpkin and red pepper into 0.5 cm cubes. Boil both in a small pan with the rest of the broth on medium heat untill the broth is almost gone. Add olive oil, parsley and bring to taste with salt and chilli.

Step 5

For the croutons: cut the bread into 0.5 - 1 cm cubes. Heat olive oil in a pan and add the bread pieces on meadium heat. When the bread turns brown, add the garlic and vanilla. Let the croutons dry on a piece of kitchen paper and remove the garlic and vanilla.

Step 6

Using the handheld blender, make the soup fluffy by briefly blending again. Serve into pre-heated bowls and add vegetables to each bowl, then spinkle with croutons.