The best pumpkin soup you will ever eat!
In a food processor, process pumpkin puree and roasted (peeled and seeded) red bell pepper together until smooth
In saucepan on medium heat, add pumpkin/pepper mixture and cinnamon, paprika, salt, pepper and thyme
3. If consistency is too thick add stock to thin
4. Simmer for 10 minutes and season as needed to taste
Optional: For cold soup/gazpacho, let soup cool and refrigerate before serving
5. Serve in bowls with a teaspoon per bowl of good quality olive oil and crumbled goat cheese (or feta if you want) on top