Fall Special Pumpkin & Red Pepper Soup // Winter Dinner Recipes | from a Fearless Cook

Ingredients

• 500 g Hokkaido Pumpkin (orange colored), or any pumpkin of choice
• 200 g Red Paprika or Peppers (2 pieces), or red bell pepper
• 2 Onion (medium), roughly cut
• 4 cloves Garlic, roughly cut
• 1/2 tsp Lemon Juice,
• 1 tsp Red Paprika Powder,
• 1 tsp Garlic Powder,
• 1 tsp Onion Powder,
• 1/4 tsp Dried Thyme,
• 1/4 tsp Dried Oregano,
• 1/4 tsp Black Pepper Powder,
• 1/4 tsp Turmeric Powder,
• Salt, to taste
• 3 cups Vegetable Broth (or water), adjust as per your desired consistency
• 1 tbsp Cooking Oil,
• 2 tbsp Coconut Cream, (or scoop out the top layer of chilled coconut milk)
• 2 tbsp Pumpkin Seeds,
• 2 tbsp Fresh Coriander Leaves, finely chopped
• Pumpkin Seeds Oil, to drizzle on top
• Coconut Cream, to drizzle on top