Recipe for Pepper and Sweet Potato Soup with Cream and a Turmeric Roll

Make sure to carefully follow the specified quantities to prepare your recipe!

Prepare the broth. Preheat the oven to 200 degrees. Slice the onion and crush or finely chop the garlic. Peel the sweet potatoes and cut them into small pieces. Then, dice the red bell pepper.

Heat the butter in the pot and sauté the onion and garlic for 2 minutes over medium heat. Add the sweet potatoes and red bell pepper, then stir for 3 minutes over medium-high heat. Pour in the broth, cover, and let simmer for 15 minutes.

In the meantime, bake the turmeric bread for 6 to 8 minutes. Meanwhile, heat the pan over high heat and dry roast the pumpkin seeds until they start to pop. Set them aside from the pan.

Finally, remove from heat, blend the contents of the pot using an immersion blender. Add water if you want to lighten the soup, then season with salt and pepper. Pour the soup into bowls. Garnish with pumpkin seeds and cream, then serve everything with turmeric rolls.