Roasted Red Pepper and Pumpkin Soup
By: ndrea devon
Published: Wednesday, December 22, 2010 - 11:31am

Ingredients




3 cups kabocha pumpkin, or other sweet squash, skinned and 
1/2 cup shallots, sliced thinly
1/2 cup onions, sliced thinly
4 cloves garlic, chopped
2 medium red peppers, diced
1 medium white potato, diced
2 tablespoons olive oil
pinch salt, pepper, nutmeg, and caye
2 tablespoons +1 tsp honey or agave
1 teaspoon handful of fresh sage leaves (about ¼ cup chopped), or dry rubbed sage
2 cups veg broth
1/4 cup soymilk (or other milk)
2 teaspoons sesame oil

Preparation

1 Skin and chop the pumpkin and the potato- the skin on kabocha is edible much like a potato, but would not be very tasty in the soup, i don’t think. 2 Add to a big pot with enough water to cover and boil for about 15-20 minutes (see note below). 3 While the pumpkin/potatoes are cooking, slice the shallots, onions, garlic, and red pepper and place in a big bowl. 4 Add the olive oil, salt, peppers, and 1 tsp honey and toss until veggies are well coated. 5 Bake at 400 for 20 minutes, then remove from oven and add the rest of the honey/agave and sage.  toss again, and bake for another 5-10 minutes, until the sage is wilted. 6 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. 7 In small batches blend in your food processor until very smooth, then transfer to a cooking pot to simmer. 8 Add the soymilk and sesame oil, then bring blended soup to a simmer over medium heat, then turn to low and cook for 10 minutes to let the flavors meld.  add more salt/pepper/cayenne to taste. 9 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.