Roasted Red Pepper and Pumpkin Soup
1/2 cup shallots, sliced thinly
1/2 cup onions, sliced thinly
1 medium white potato, diced
2 tablespoons olive oil
2 teaspoons sesame oil
Add to a big pot with enough water to cover and boil for about 15-20 minutes (see note below).
While the pumpkin/potatoes are cooking, slice the shallots, onions, garlic, and red pepper and place in a big bowl.
When the veggies are finished cooking (pumpkin should be fork-soft, and the peppers and onions should be starting to blacken and sizzle!), add back to the big bowl with the 2 cups broth.
A note* this soup keeps for a few days in the fridge, and is great over rice, with leftover lentils, or with greens for a very tasty quick lunch.