Oriental soup of roasted Sorriso pointed pepper, pumpkin and sweet potato

Preheat the oven to 180 °C

Clean and roughly chop the shallots, garlic, pumpkin and sweet potato

Tear the coriander leaves into pieces and grate the ginger

Cut half the baguette into small pieces for the croutons. Sprinkle the croutons with olive oil, pressed garlic and salt & pepper. Put the croutons on a baking tray lined with baking paper and place in the oven for about 15 minutes until the croutons are golden brown

Fry the pumpkin seeds for 6 minutes over a medium-high heat

Put a pan containing 500 ml water, the carrot juice, coconut milk, grated ginger and vegetable stock on a low heat

Put the 6 Sorriso pointed peppers, sliced shallot, garlic, pumpkin and sweet potato in the ovenproof dish. Sprinkle with some salt, pepper and olive oil

Put the dish in the oven for about 30/40 minutes. After 15 minutes, turn the Sorriso pointed peppers over. Remove the seeds and stalks from the Sorriso pointed peppers.

Add the pumpkin, sweet potato, shallot and garlic to the pan. Simmer gently for 20 minutes. Then use the hand blender to whizz into a smooth mixture

Fry the bacon strips in a frying pan over low heat until completely crispy

Whizz half of the peppers in the food processor until completely smooth. Chop the other half into pieces for the soup. Stir the chopped pepper into the soup

The soup is ready to serve; ladle into 4 bowls. Add the blended Sorriso pointed pepper as garnish. Finish with croutons, pumpkin seeds and the coriander leaves