Pumpkin puree soup with baked peppers and brie cheese
4 servings
60 minutes
Pumpkin puree soup with roasted pepper and brie cheese is a true embodiment of Italian culinary art, where simplicity meets depth of flavor. The delicate pumpkin puree, simmered with aromatic spices, acquires a light sweetness and velvety texture. Roasted sweet pepper adds a subtle smoky note, while cream enhances the dish's creamy base. The finishing touch is the delicate brie cheese that gives the soup an exquisite, slightly nutty taste and soft stretchy consistency. Crispy bacon adds a special piquancy to the dish, creating contrast in texture. This soup perfectly warms on cold days and delights with its refined combination of flavors. It can be served with crispy bread or fresh herbs, making each spoonful a true gastronomic pleasure.
1
First, send the pepper to bake in the oven for 30 minutes.
- Red sweet pepper: 2 pieces
2
Sauté the onion in butter until soft and add finely chopped garlic.
- Onion: 1 head
- Butter: 100 g
- Garlic: 2 cloves
3
Add pre-cut (diced) and peeled pumpkin to the fried onion with garlic. Season with salt and pepper to taste. Add coriander and sun-dried tomatoes in oil to taste. Fry for about 5 minutes and add a little water to soften and cook it.
- Pumpkin: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Ground coriander: to taste
- Sun-dried tomatoes in oil: to taste
4
Remove the baked peppers and place them hot in a plastic bag for a couple of minutes. After that, easily peel off the skin and remove the seeds.
- Red sweet pepper: 2 pieces
5
Mix the cooked pumpkin with pepper and blend it.
- Pumpkin: 500 g
- Red sweet pepper: 2 pieces
6
Add cream to the prepared puree and simmer for a couple of minutes over low heat without boiling.
- Cream: 100 g
7
Serve with crispy bacon bits and pieces of brie cheese.
- Smoked bacon: 50 g
- Brie cheese: 200 g
