Pumpkin puree soup with bell peppers

From this amount of ingredients, a five-liter pot of soup is obtained.
The cooking time in the recipe header is indicated without taking into account the cooking time of the meat broth.

Ingredients

• Pumpkin (pulp, with a total weight of about 1800-2000 gr.)
• Bell pepper (4-5 medium sized peppers)
• Carrots (2 large)
• Onion (2 medium-sized onions)
• Garlic (7-10 medium cloves)
• Ginger root (a small piece, about 50 gr.)
• hot peppers (optional, 2 small ones)
• Cream (10% fat; 600 ml.)
• Meat broth (optional)
• Olive or other vegetable oil of your choice (1.5-2.5 tablespoons)
• Spices:
• Salt (to taste)
• A mixture of peppers (preferably freshly ground, to taste)
• Paprika (1 tablespoon without goki)
• Curry (1 tbsp without a slide)
• Dried garlic (1/2 tbsp.)
• Turmeric (1/2 tbsp.)
• Nutmeg (preferably freshly ground, 1/2 tbsp.)
• Dried thyme (1/2 tbsp.)

Directions

1. Let's prepare all the ingredients. If we decide to cook the soup in meat broth, cook it in advance or, if it is frozen, defrost it.
2. We clean the required amount of pumpkin from seeds and peel; Peel carrots, onions, garlic and ginger root. Wash bell peppers and hot peppers.
3. I used frozen bell peppers. Before freezing, I removed the stalks from them, cleaned them of seeds and partitions and cut them into small cubes, so for this recipe I just had to defrost them.
4. You can, of course, cook soup without broth, just on the water. But I still prefer chicken broth. The taste seems to be thicker and richer.
5. Cut carrots, onions and ginger root into thin half rings, garlic into thin rings, pumpkin into large cubes. Finely chop hot peppers. If we use fresh bell peppers, we will remove the stalks, seeds and partitions from them and cut them into thin half rings.
6. It is best to immediately grate the ginger root on a fine grater, since with further mashing with a blender, individual pieces of ginger may not be crushed and subsequently come across in a homogeneous soup in the form of not very pleasant lumps.
7. In a well-heated thick-walled saucepan, greased with olive oil, add the onion and simmer it over medium-high heat (on my electric stove 6 out of 9) under the lid until translucent, stirring occasionally. Everything is done very quickly, the main thing is to have time to make sure that nothing burns or starts to fry too much.
8. Add carrots to the onion and continue to simmer until soft, stirring occasionally. If necessary, add a little more oil.
9. Add garlic, ginger root and hot peppers, mix and continue to simmer, not forgetting to stir, until a pleasant garlic-ginger aroma and a slight softening of the ginger root.
10. Add the bell peppers, stir and simmer until the peppers soften slightly.
11. Add pumpkin, stir, pour broth and / or water so that the vegetables are practically covered with liquid, add salt and all spices, mix and cook until the pumpkin is soft.
12. As soon as the pumpkin is ready, remove the soup from the heat, let it cool slightly and puree with an immersion blender until smooth.
13. We return the pot of soup to medium heat (on my electric stove 5 out of 9), add cream at room temperature and, if necessary, a little hot water to the soup consistency you desire. Bring to a boil and remove from heat. Let it brew under the lid for 10-15 minutes and you can serve.
14. Pumpkin puree soup with bell peppers can be sprinkled with pumpkin seeds or crackers when serving.
15. Bon appetit!