Roasted Red Pepper and Pumpkin Soup Recipe

The Roasted Pumpkin and Pepper Soup Recipe is wholesome, nutritious and easy to make soup. There are certain food combinations that simply work extremely well together. One of them are pumpkin and peppers. Both have a sweet flavor and the crunchiness of the carrot is a wonderful contrast to the juicy softness of the pumpkin.  Red Bell pepper (Capsicum), Kaddu (Parangikai/ Pumpkin), Garlic, Extra Virgin Olive Oil, Milk, Vegetable stock, Red Chilli flakes, Salt   2 Red Bell pepper (Capsicum) , diced 500 grams Kaddu (Parangikai/ Pumpkin) , peeled and diced 2 cloves Garlic 1 tablespoon Extra Virgin Olive Oil 1/2 cup Milk 1 cup Vegetable stock Red Chilli flakes , to taste Salt , to taste     15   30     To begin making the Spicy Roasted Pepper and Pumpkin Soup Recipe we will first roast the pumpkins and the red peppers in a wok.Heat a teaspoon of olive oil into a wok; add in the garlic, the red peppers and the pumpkin. Sprinkle some salt and saute for a few minutes until you notice the peppers and pumpkin are cooked and are getting soft.Once the pepper and pumpkin have softened, allow it to cool a bit before we can blend all the ingredients. Although if you have a blender that can take in heat, then you can blend it right away.Add all the ingredients into the blender along with the roasted pumpkin and peppers. Blend adding little stock and milk at a time to make a smooth puree.  Adjust the consistency of the soup by add more milk or water or stock. Check the salt levels and adjust to suit your taste.Warm the Roasted Pepper and Pumpkin Soup just when you are ready to serve topped with some crushed black pepper for those cold winter nights.Serve the Roasted Pepper and Pumpkin Soup as a weeknight dinner or even for the holiday parties.