Roasted pumpkin soup recipe without cream

Step 1

Preheat the oven to 200°C/ 392°F.Rinse the pumpkin, cut it in half and scrape out the seeds with a spoon. Place on a baking sheet, cut side down.

Step 2

Rinse bell pepper and peel the onion. Cut the head off the garlic. Spray olive oil on the veggies. Wrap garlic in a piece of aluminum foil. Place everything on the baking sheet with the pumpkin.

Step 3

Roast for 35 to 40 minutes, until you're able to insert a fork into the pumpkin without resistance.

Step 4

Spread 4 tablespoons of pumpkin seeds on a baking tray. After you turn off the oven and remove the vegetables, place the tray inside the warm oven. It would take 5 to 10 minutes for the seeds to get toasted.

Step 5

As soon as you remove the veggies from the oven, close the bell pepper with a glass bowl for 10 minutes. This would "steam" the pepper, making it juicier and also easier to peel.

Step 6

After 10 minutes, remove the skin and seeds from the pepper. Scoop out the flesh from the pumpkin. Peel the outer dry layer from the onion. Squeeze garlic out of the peel.

Step 7

Place all the peeled and scooped vegetables into a blender jar. Add 1 teaspoon cumin, salt, pepper and 3 cups of water. Blend until smooth. Add more water as necessary and adjust seasoning.

Step 8

Pour into individual soup bowls and heat up in the microwave or oven. Garnish with pumpkin seeds and cilantro.