Vegan MoFo #7 - Pumpkin Paprika Soup

Tis the season for pumpkin again! And at the same time it’s soup-season. The combination of these two makes one hell of a combination! Don’t you just love those rainy, cold evenings in fall with a steaming bowl of soup in front of you? In this soup the first pumpkins and last peppers are used, on top of that it’s hottened with some hot spices.

Pumpkin Paprika Soup (inspired by seitan is my motor)

800 g butternut pumpkin
4 long red peppers
1 sprig rosemary
1.5 tsp cumin seeds
1 tsp coriander seeds
8 cloves garlic
1 chopped red and 1 chopped white onion
1 can tomatoes or 500 g fresh tomatoes
1.5 l vegetable stock
1 tsp paprika
2.5 tsp (mild) madrascurry
Pinch turmeric
Olive oil
Pepper
1 tsp cayennepepper

Take a large cooking pot and put it on a medium heat, add the coriander- and cumin seeds. Roast them for two minutes. Put the herbs in a mortar and grind them. Put them aside.
Heat some oil in the pot and add the onions and rosemary, let it simmer for 5 minutes. Add the peppers and let it simmer for 2 to 3 minutes.
Add the remaining ingredients and bring to boil. Boil for about half an hour on a high heat, without the lid so that the moisture can get away.
Remove the pot from the heat and mix with a hand mixer until you have a creamy but finely pureed soup. If you don’t have a hand mixer you can also use a regular mixer.
Tastes lovely with some (garlic)croutons!