The most delicious pumpkin soup ever!

When it's raining outside and the leaves are swirling down, I immediately crave this delicious, spicy pumpkin soup. It's very easy to make, and the spices give the soup a nice kick and full flavor.

Vegetarian Soup, serves 8,

15 minutes preparation time + 35 minutes cooking time

Ingredients

1 butternut squash (+/- 2 kg), seeded and cut into large chunks

3 carrots, peeled and diced

4 tbsp olive oil

1 red bell pepper, chopped

3 cloves of garlic, peeled

1 red chili pepper, seeded and finely chopped

1 onion, roughly chopped

1 tbsp Jonnie Boer Al-Andalus spices

1 l (chicken) broth pepper and salt to taste

Preheat the oven to 180 °C. Spread the pumpkin pieces over the baking tray. Place the onion, carrots, bell pepper, red chili pepper, and garlic between the pumpkin pieces. Sprinkle the vegetables generously with the Al-Andalus herbs and olive oil. Toss together and place the baking tray in the oven at 180 °C for 35 minutes. When the vegetables are cooked, put them in the pan with the stock. Blend with a hand blender until smooth and the soup is ready!