* 2Red peppers halved
    * 1 kg pumpkin or pumpkin
    * 1 tablespoon olive oil
    * 1 medium onion, chopped
    * 1 medium leek, well washed and chopped
    * 1 clove garlic, chopped
    * 1 red chili pepper, seeded and finely chopped (optional)
    * 1 liter vegetable stock

To garnish

    * Shredded coriander
    * Pumpkin seeds


   1st Heat the grill and place the pepper halves under the grill to roast – the skin will blister and blacken in about 15 minutes. Transfer to a bowl.
   2nd Meanwhile, prepare the pumpkin discard the seeds and cut into large pieces then Pare from the skin. Cut the meat into smaller pieces. Heat, heat the oil in a large frying pan, the onion and leek and cook over medium heat for 5-8 minutes until soft. Transfer the peppers to give in a bowl, cover with plastic wrap and allow so cool that they picked up in the fingers.
   3rd Stir the garlic and chili give (if using) into the pan and cook for another minute.
   4th Pour in broth and prepared pumpkin, bring to a boil, put on the lid and let simmer for 15-20 minutes until the pumpkin is soft.
   5th While the soup is cooking, chop discard the seeds from peppers and peel and coarsely.
   6th Blend the soup in batches to the addition of paprika. They retain some texture, while the pumpkin will become a smooth consistency. Season when heat is needed again to serve.
   7th Scatter the soup with coriander and a few pumpkin seeds.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.