📖 Instructions

1. Preheat your oven to 400°F (200°C). Halve the pumpkin, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for about 45-60 minutes, or until easily pierced with a fork. Let it cool slightly. This step is key; it brings out a deep, nutty flavor in the pumpkin. Don't rush it!
2. While the pumpkin roasts, prepare the red peppers. If using fresh, halve them lengthwise, remove the seeds and membranes, and toss them with a drizzle of olive oil, salt, and pepper. Roast them alongside the pumpkin for the last 30 minutes or so, until nicely charred and softened. If using canned, simply drain and set aside.
3. Once the pumpkin has cooled somewhat, scoop out the flesh and roughly chop it. If you're a perfectionist (unlike me, lol) you can get fancy with this and make super neat cubes. But honestly, who has time for that?
4. In a large pot, combine the chopped pumpkin, roasted red peppers, vegetable broth, and a generous pinch of salt and pepper. Bring to a simmer over medium heat.
5. Simmer gently for about 15 minutes to allow the flavors to meld together. This step is important—don't skip it! It's like letting a good friendship develop. It just takes time.
6. Use an immersion blender to puree the soup until completely smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Be super careful blending hot liquids!
7. Taste and adjust seasonings. Add more salt and pepper to your liking. I often add a pinch of cinnamon or nutmeg too for a warm spiced touch. It's amazing how much flavor a little spice can bring!
8. Serve warm, garnished with a swirl of cream or yogurt (optional), pumpkin seeds, and a drizzle of good olive oil. A sprinkle of fresh herbs like parsley or chives adds a nice touch too. Ok, I know, I'm just adding a lot of things now, but see, that is the thing about creating—just express yourself.