📖 Instructions

1. Preheat your oven to 400°F (200°C). Get ready for some roasted goodness!
2. Halve the red bell peppers, remove the seeds and membranes. Roughly chop the pumpkin into 1-inch cubes. Peel and roughly chop the onion and garlic. Trust me, that step is essential to avoid any unpleasant surprises later.
3. In a large bowl, toss the bell peppers, pumpkin, onion, and garlic with olive oil, salt, pepper, and smoked paprika. Make sure everything is evenly coated. That flavor combo is just *chef's kiss*.
4. Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Keep an eye on them; you want them nicely roasted, not burnt to a crisp.
5. Once the vegetables are roasted, transfer them to a large pot. Add the vegetable broth. Bring to a simmer over medium heat. Simmer for 15 minutes to let the flavors meld together. Don't rush this step; it's where the magic happens.
6. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches. Be cautious when blending hot liquids! Speaking from experience, it can get messy real quick.
7. Taste and adjust the seasoning as needed. Add more salt, pepper, or smoked paprika to your liking. You want it to be just right for your taste buds.
8. Ladle the soup into bowls. Crumble feta cheese over each serving. I personally like a generous amount, but hey, do what makes you happy.
9. Drizzle with a bit of olive oil and garnish with fresh parsley, if desired. Serve hot and enjoy! This soup is especially comforting on a chilly evening.