Ingredients

• 1200 g pumpkin (weighed before peeling)
• 5 red bell peppers
• 1 chili pepper
• 1 tablespoon butter
• 1 onion
• 2 tablespoons thyme leaves
• 2 cups (500 ml) broth
• 2 tablespoons extra virgin olive oil
• salt to taste (about 1/3 teaspoon)
• freshly ground black pepper to taste (about 1/4 teaspoon)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme

Preparation

1. Preheat oven to 190°C. Cut the pumpkin into pieces, scoop out the seeds with a spoon, peel. Wash the peppers, cut, and remove the seed chambers. Arrange the pumpkin, peppers, and chili pepper (whole) on a baking sheet and bake for 70 minutes.
2. Prepare the roasted vegetables: cut the pumpkin into smaller pieces, place the pepper and chili pepper in a foil bag for 3 minutes, then peel off the skin, cut the chili pepper in half and remove the seeds and white membranes.
3. Heat the butter in a pan and clarify it (skim the foam from the surface). Add the finely diced onion and sauté over medium heat for a few minutes (add the thyme leaves one minute before the end).
4. Put the sautéed onion with thyme into a blender container, add the pumpkin, peeled peppers (you can save a piece for decoration), cleaned chili pepper, broth, olive oil, and spices, and blend thoroughly. Pour into a pot and bring to a boil. Serve with feta cheese, fresh thyme, and optionally with chili flakes. You can drizzle with extra virgin olive oil.