1

To begin making the roasted pepper and pumpkin soup we will first have to prepare the tomatoes and roast the pumpkin. 

2

Blanch the tomatoes. Remove the skin and cut tomato into half. See video of how to blanch the tomatoes. Keep this aside.

3

Into a large wok heat a tablespoon of olive oil on medium heat. Add in the chopped leeks and saute until translucent but not brown. Add in the garlic cloves and the diced pumpkin, sprinkle some salt and roast the pumpkin until it is soft and tender. You can optionally cover the pan and so the steam created helps the pumpkin cook faster. Roasting on a wok is faster, but you can optionally roast the pumpkin in the oven that is loosely covered with foil.

4

Once the pumpkins are roasted, add roasted tomatoes and saute for another couple of minutes.  Add in the remaining ingredients the the vegetable broth. Check the salt and pepper levels and adjust to suit your taste.

5

At this stage, you can use a hand blender and blend all the ingredients to make a smooth puree. If you don't have a blender, then allow the soup mixture to cool a bit and use the mixer (regular blender) to make the pumpkin tomato puree. 

6

Once the soup is pureed, you can warm the Roasted Pumpkin and Tomato soup just when you are ready to serve to maximize the nutrient content.  Continuous reheating reduces the nutrition value, hence just warming it before you are ready to serve is a great idea to preserve nutrition.

7

Serve the Roasted Pumpkin and Tomato Soup topped with basil leaves and with Mexican Cornbread Recipe or Garlic Knot Recipe.

Note: I have used KitchenAid Cordless Blender to blend the soup in the pot itself. You can use regular blender/food processor as well to puree the soup.