Whenever I feel that I don’t eat enough vegetables, this is what I’ll make. This hearty soup contains vegetables in variety of colours – red, orange, yellow, green and white – which gives the soup different phytonutrient (beneficial nutrient for human body which also serves as pigment to give food their colour).

I like that it’s so easy to sneak into my meal. It’s suitable for breakfast, supper and accompaniment to lunch or dinner. I love the peppery taste of this soup thanks to the bell peppers and generous amount of paprika. It’s so filling, appetising and good for you!

TOOLS

• Pot + stove
• Mixing bowl
• Hand blender/ blender
• Oven
• Baking tray + aluminium foil/ reusable baking sheet

INGREDIENTS

FOR ROASTING

• 300 g pumpkin, chopped into chunks
• 1 green capsicum/ bell pepper, chopped into chunks & deseeded
• 1 red capcisum/ bell pepper, chopped into chunks & deseeded
• 1 large carrot
• 2 tomatoes, quartered
• 1 tbsp olive oil

TO BOIL

• 1 tbsp olive oil
• 2 white onion
• 1 L water

SEASONINGS & GARNISH

• 2- 3 tsp sea salt
• 1 tbsp herbs/ spices (e.g paprika powder)
• Black pepper
• Pumpkin seeds
• Sesame seeds

INSTRUCTIONS AT NEW MALAYSIAN KITCHEN