kabocha & roasted red bell pepper soup

I recently threw together this soup with some veggies I had in the fridge.

Kabocha & roasted red bell pepper soup: (5) 1/2 cup servings

Cook:*
1/4 kabocha (pumpkin), peeled & de-seeded
water

Roast:**
2 medium sized red bell peppers, roasted, skins removed
1 tablespoon olive oil

Soup:***
1/4 onion, roughly chopped
1 tablespoon olive oil
1 chicken consomme cube
3 cups water
pinch of dried thyme
salt
pepper

*Scrape the seeds away.
Cut the pumpkin and place in a pot with water
Cook for 15 minutes.
Cut away the peel, set aside.

**In a 220C (425F) oven roast bell peppers with 1 tablespoon olive oil for 40 minutes.
When cool, peel skins off of bell peppers and remove seeds.

***In a pot, add onions and 1 tablespoon olive oil
Saute until onions are transparent.

Add water and consomme cube, thyme, salt and pepper.
Return pumpkin and red bell pepper to the pot.

Cook on medium until pumpkin is tender.
Turn off heat and whiz with hand-held blender until smooth.

Serve with crusty baguette.

NOTES: This was creamy and delicious, not to mention easy and fast. I hope to make more soups with the upcoming cold weather.

UPDATE: I'm sending this soup to Deb's Souper Sundays.