Roasted Pumpkin Soup with Peppers and Smoked Ham

This autumn-inspired roasted pumpkin soup with sweet peppers and smoked ham is the perfect way to warm up on a chilly day. As pumpkins come into season during September and October, it’s the ideal time to enjoy their rich, creamy flavor. However, since pumpkins store well, this soup can be made at any time of the year. The roasted vegetables, caramelized in olive oil, add a deep, rich flavor to the creamy soup, and a hint of white pepper brings a unique spiciness. To make this dish even more comforting, add a dash of ground cinnamon, cloves, and nutmeg.

Recipe Details:

• Difficulty: Easy
• Calories: 273.51 kcal/serving
• Servings: 4
• Prep & Cook Time: 1 hour

Macronutrients (Per Serving):

• Protein: 7.33g
• Fat: 16.64g
• Carbohydrates: 28.33g

Ingredients for 4 servings:

• 2.2 lbs (1 kg) pumpkin (peeled and cubed)
• 2 large carrots
• 1 medium potato
• 1 large onion
• 1 head garlic (cloves separated, peeled)
• 1 red bell pepper (thinly sliced)
• 5.3 oz (150g) smoked ham (thinly sliced, with some fat)
• 1 ½ tbsp all-purpose flour
• Olive oil for roasting
• Salt, freshly ground white pepper to taste
• 5 cups (1.2 liters) boiling water

Step-by-Step Instructions:

Prepare the Vegetables:

1. Preheat your oven to 340°F (170°C).
2. Peel and cut the pumpkin, carrots, potato, and onion into small, evenly sized pieces.
3. Separate and peel the garlic cloves.
4. Place all the prepared vegetables and garlic on a deep baking tray.

Season and Roast:

1. Using a fine sieve, lightly dust the vegetables with flour.
2. Generously drizzle olive oil over the vegetables, then season with salt and freshly ground white pepper.
3. Toss the vegetables to coat them evenly.
4. Roast the vegetables in the center of the oven for 40 minutes, stirring occasionally to ensure even roasting.

Prepare the Ham and Peppers:

1. Thinly slice the smoked ham into strips.
2. Cut the red bell pepper into very thin strips as well.
3. Place the ham and pepper strips on a separate baking tray lined with parchment paper, drizzle with olive oil, and roast in the top part of the oven for 15 minutes, while the vegetables continue roasting.

Make the Soup Base:

1. Once the vegetables are roasted, pour 5 cups (1.2 liters) of boiling water directly into the tray.
2. Use a spatula to scrape up any caramelized bits stuck to the bottom of the tray, mixing them into the liquid for extra flavor.
3. Transfer the mixture to a large pot.

Blend the Soup:

1. Bring the soup to a boil over medium heat and let it simmer for 10 minutes.
2. Remove from heat and blend the soup using an immersion blender until smooth and creamy.
3. Taste and adjust seasoning as needed with salt and white pepper.

Serve:

• Ladle the soup into bowls and top with the roasted ham and bell peppers for a delicious garnish.

Chef’s Note:

For added crunch, serve the soup with homemade croutons or toasted pumpkin seeds. These garnishes will complement the creamy texture of the soup and enhance its flavors.

Pro Tip:

Use a deep glass or ceramic roasting dish for the vegetables, as you’ll be adding boiling water directly to the pan to gather all the flavorful juices from the roasted vegetables.

Nutritional Information (per 100g):

Protein: 1.81g (2.26% of daily value)
Fat: 2.01g (2.23%)
Carbohydrates: 6.54g (3.89%)
Calories: 48.94 kcal (2.72%)
Sodium: 150.42mg (10.37%)
Total Sugars: 2.20g (4.40%)
Saturated Fatty Acids: 0.80g (4.00%)
Dietary Fiber: 0.98g (3.27%)

Enjoy the warming and satisfying flavors of this autumn-inspired roasted pumpkin soup. Its rich, caramelized vegetables, paired with savory smoked ham and a hint of spice, make it the ultimate comfort food!