300 kcal
75 min.
Recipe for Cream of roasted pepper soup with pumpkin seeds
0 reviews
NaN g
300 kcal
0 kcal
300.2
6.2g
19.2g
25.2g
Ingredients (servings):
3
Converted ingredients are going to appear on the shopping list
- Vegetable broth4.2× cup (1008 g)
- Sweet pepper4× piece (920 g)
- Leek1× piece (140 g)
- Cream 30 %2× tablespoon (50 g)
- Olive oil2× tablespoon (20 g)
- Pumpkin seeds2× tablespoon (20 g)
- Butter1× tablespoon (12 g)
- Garlic2× clove (10 g)
- Onion1× slice (10 g)
- Thyme, fresh1× leaf (3 g)
- Peppers capsicum chilli red0.3× teaspoon (2.4 g)
- Salt4× pinch (2 g)
How to make Cream of roasted pepper soup with pumpkin seeds
1. Place the pepper in a baking tray and put in an over preheated to 190C. Roast for around 50 minutes .
2. Peel the roasted pepper.
3. Pour the oil into a pan, add the diced onion and the peeled and halved cloves of garlic. Fry for around 5 minutes, stirring frequently.
4. Add the butter and the sliced leek. Fry for around 5 minutes.
5. Add the broth and bring to the boil. Boil for around 5 minutes, then add the flesh from the pepper and the seasoning.
6. When the soup is ready, serve it with pumpkin seeds and cream.
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