I’m warming up this winter with a steaming hot bowl of this Pumpkin Pepper Soup. It’s velvety and smooth with spicy, sweet, and smokey flavors. Just perfect!
Soup season is upon us! And if you can’t tell by all my Soup Recipes on the blog, I really love soup 🙈
I’m especially a big fan of soups that double up as a meal, and this Pumpkin Pepper Soup is just that! It’s a quick and simple recipe, but makes for one hearty and warming soup. Dunk some crusty bread into it and thank me later! This soup is the definition of COZY.
jump to section: roasted pumpkin pepper soup
Ingredients Overview
This Pumpkin Pepper Soup gets its gorgeous orange color from the combination of pumpkin, tomato and red bell peppers that we roast together along with some aromatics. I love the tart flavor of these veggies together too! Blend that together and then add in some heavy cream or milk. Serve with some crushed pistachio on top and a drizzle of olive oil!
Frequently Asked Questions
This Pumpkin Pepper Soup makes for a great meal on its own! I like to serve it with some nice crusty bread – toasted sourdough or fluffy focaccia will be great dunking partners! You can also add in croutons if you’d like or serve this with some grilled cheese or garlic bread on the side for a killer combination!
I find that this recipe works best as is – the flavours are really well balanced. But if you’re looking to pack in more veggies in the soup then you can absolutely add roasted veggies like zucchini and carrot into the soup too.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. This soup also freezes well!
Coconut milk is a great sub! You could even use just milk but the soup consistency will be slightly thinner.
There’s just something about a roasted pumpkin pepper soup when the weather starts getting a little chilly out. It truly warms you up – I can’t think of a more wholesome meal!
If you liked this recipe then you’ll also love my Creamy Roasted Pumpkin Soup recipe. Can you tell I’m a fan of pumpkin soup?
As always, I’d love to see you cozied up with your own bowls of this soup so be sure to send me pics over on my IG @my_foodstory!
Watch How To Make Roasted Pumpkin Pepper Soup Video
Roasted Pumpkin Pepper Soup
Ingredients
- 2 tbsp Olive Oil
- 365 g diced Pumpkin
- 140 g diced Bell Pepper 1 bell pepper worth – I used half red and half yellow
- 3-4 garlic cloves
- 1/2 onion cut into cubes, approx 9 grams
- 4 small tomatoes cut into halves, or 2 large – approx 75 grams
- 1 tsp salt
- ¼ cup Milk or 2 tbsp Cream
Instructions
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Heat olive oil in a wide pan. Add garlic, onions, bell peppers and saute for 1-2 minutes on high. Add pumpkins and saute. Spread them out in an even layer and add tomatoes. It’s best if everything is spread out in an even layer to help with even roasting. Cover and cook for 10-14 minutes till the pumpkin and tomatoes are tender. If possible, pluck out the skin of tomatoes with tongs.2 tbsp Olive Oil, 365 g diced Pumpkin, 140 g diced Bell Pepper, 3-4 garlic cloves, 1/2 onion, 4 small tomatoes
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Cook and add to the blender along with salt and ¾ cup water. Blend till smooth.1 tsp salt
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Pour into a pot, add milk or cream. Bring to a quick boil and turn off the heat. Top with some cream, a dash of olive oil and chopped pistachios.¼ cup Milk or 2 tbsp Cream
Video
Notes
- You can make this recipe vegan by replacing milk/cream with coconut milk or cream.
- Make sure the mixture is completely cooled down before adding to the blender to avoid accidents.
Nutrition
This article was written and researched by Navya Khetarpal.
More Creamy Soups ❣️
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