Instructions
Follow the steps and taste along the way.
Prepare the vegetables for roasting
Preheat the oven to 220 °C. Halve the peppers, remove the seeds, and place them cut-side down on a baking tray. Halve the tomatoes and cut the onion into thick wedges; arrange them on the tray. Drizzle the vegetables with 15 ml of olive oil and sprinkle with 2 g of salt.
Roast the vegetables and peel the peppers
Roast for 28 to 32 minutes, until the pepper skins develop dark blisters and the tomatoes soften. Transfer the peppers to a bowl, cover with a plate, and leave to steam for 8 minutes. Then peel them; set aside with the roasted tomatoes and onion.
Bring out the aroma of the garlic and smoked paprika
Heat the remaining 5 ml of oil in a pot. Add the finely chopped garlic and smoked ground paprika; stir for about 30 seconds, just until fragrant. Do not let the garlic brown.
Simmer and blend the soup
Add the roasted vegetables, drained butter beans, water, and remaining 4 g of salt to the pot. Bring to a gentle simmer and cook for 8 minutes. Remove the pot from the heat, pour in the wine vinegar, add the black pepper, and blend the soup until smooth. If it is too thick, stir in 50 to 100 ml of hot water.
Toast the seeds and serve
While the soup simmers, toast the pumpkin seeds in a dry pan for 2 to 3 minutes, shaking the pan occasionally, and remove them from the heat when they start to pop. Taste the soup and serve hot, topped with the seeds and finely chopped fresh parsley.
