Roasted Red Pepper and Pumpkin Soup
Cozy Up with Roasted Red Pepper and Pumpkin Soup: A Seasonal Delight!
As the leaves turn and the air gets crisp, there’s nothing quite like a warming bowl of soup. This Roasted Red Pepper and Pumpkin Soup is the perfect embodiment of autumnal comfort. It’s vibrant, flavorful, and surprisingly easy to make! We’ve combined the sweetness of pumpkin with the smoky char of roasted red peppers for a soup that’s both satisfying and sophisticated.
This recipe isn’t just about flavor; it’s about embracing seasonal ingredients. Pumpkin and red peppers are at their peak in the fall, offering the best taste and nutritional value. Roasting the peppers intensifies their sweetness and adds a beautiful depth of flavor to the soup. The gentle simmer allows all the flavors to meld together, creating a truly harmonious dish.
Why You’ll Love This Soup:
- Seasonal & Flavorful: Perfect for autumn and winter.
- Easy to Make: Minimal effort, maximum flavor.
- Healthy & Nutritious: Packed with vitamins and antioxidants.
- Versatile: Great for lunch, dinner, or a cozy snack.
Tips for the Perfect Soup:
- Roasting the Peppers: Don’t skip this step! It makes all the difference.
- Sweating the Vegetables: Gently cooking the onion and pumpkin ensures they soften without browning.
- Blending: A hand blender works best for a smooth and creamy texture.
- Spice it Up: Adjust the amount of chilli to your liking.
Frequently Asked Questions
Q: Can I use a different type of pumpkin?
A: Yes! Butternut squash is a great substitute and will provide a similar sweetness and texture.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegan?
A: Not as written, due to the butter. You can easily substitute the butter with olive oil or a vegan butter alternative.
Q: Can I freeze this soup?
A: Yes, it freezes well! Allow it to cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.
Q: What can I serve with this soup?
A: Crusty bread for dipping is always a good choice! You could also pair it with a fresh salad or a grilled cheese sandwich.
Roasted Red Pepper and Pumpkin Soup
Ingredients
- 0.5 medium Pumpkin
- 1 diced Onion
- 1 Chilli
- 2-4 Red Peppers
- 4 cloves Garlic
- 1.5 L Stock 2 parts veg, 1 part chicken
- 1 tbsp Oil
- 1 knob Butter
Instructions
- Preheat oven to 200C, slice your peppers in half lengthwise and deseed. Place on tray -skin side up- and place in oven for 20-25 minutes.
- Melt butter and oil and add onion, pumpkin and chilli. Season with salt and pepper then sweat for 10 minutes. Make sure not to brown the veg.
- Add garlic and then stock. Gently simmer for 15 minutes.
- De-skin your peppers, add to pot and simmer for a further 5 minutes.
- Take off the heat and blend with a hand blender.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
