Name: Roasted Pumpkin and Red Pepper Soup
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Ingredients: 1 Pumpkin; 2 Red Peppers; 1 Onion chopped; 2-3 Garlics Peeled and chopped; 2 medium Potatoes peeled and cubed; 10 Leaves of Sages; 6-7 cup Water/chicken broth; 1 Salt (Pepper and Paprika To taste); 7 tablespoon Olive oil

Roasted Pumpkin and Red Pepper Soup

Prep Time 20

Cook Time 2

Total Time 22

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Servings

Ingredients

1 Pumpkin
2 Red Peppers
1 Onion chopped
2-3 Garlics Peeled and chopped
2 medium Potatoes peeled and cubed
10 Leaves of Sages
6-7 cup Water/chicken broth
1 Salt Pepper and Paprika To taste
7 tablespoon Olive oil

Instructions

Split Pumpkin in half, rub inside with 2 tablespoons of olive oil, stick sage leaves inside and Roast on a baking sheet at 375 for 1 1/2 hours until inside of pumpkin is tender. Rub peppers with 1 tablespoon of olive oil and Roast at 375 for about 30 minutes until skin is crisp and a little black. Place roasted peppers in a paper bag for 15 minutes and after peel and cut roughly into 3/4 inch pieces. Heat remaining olive oil and saute garlic and onions until translucent. Add potatoes and saute an extra 5 minutes. Add roasted pepper and pumpkin.
Saute all veggies together for another 5 minutes. Add the liquid. Water is fine, but chicken broth would add extra flavor. After the soup reaches a boil, simmer on a low for 30 minutes. After soup cools a little use a immersion blender. Add salt, pepper and paprika to taste. Garnish with 2-3 sage leaves. If you are careful scooping out pumpkin, the pumpkin shell can be used as soup bowls, the kids loved it!