A big bowl of this Roasted Pumpkin Soup is how I am warming up this winter.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 🙈 It’s comforting, easy to put together, healthy and nutritious, and an absolute cozy meal on cold winter evenings.
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
Roasted Pumpkin Soup Ingredients
Veggies: Pumpkin, tomato, and red bell pepper, come together to form the gorgeous orange color and a lovely sweet, peppery, tangy flavor
Aromatics: Garlic and onions for lots of flavor and aroma
Milk or cream: To add thickness, richness, creaminess, and body to the soup. Milk keeps it light, while cream delivers a richer soup
Oil: I have used olive oil, but you can use any neutral-flavored oil. Butter will work too
Salt: For seasoning
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.
Richa’s Top Tips
- Cut the vegetables into similar-sized pieces to help everything cook evenly.
- Don’t overcrowd the pan. Spread the vegetables in an even layer as much as possible. This helps them cook evenly and develop a little colour rather than steam.
- Remove the tomato skins. Once the tomatoes are cooked, use tongs to peel off their skins before blending. This gives you a smoother, silkier soup.
- Blend until completely smooth: Take a little extra time to blend the vegetables well. This makes all the difference to the texture of your pumpkin soup.
- Adjust the consistency. Start with ¾ cup water, then add a little more depending on how thick or thin you like your soup. Remember that the soup will thicken slightly as it simmers.
- Add the milk or cream towards the end. Once blended, stir in the milk or cream and bring the soup to a quick boil. Avoid boiling it for too long after adding dairy.
Serving Ideas
- With crusty bread: Serve this warm pumpkin and pepper soup with toasted sourdough, garlic bread or a crusty baguette for an easy, comforting meal.
- With a grilled cheese sandwich: A classic pairing! Serve it with a cheesy grilled sandwich for a cosy lunch or light dinner.
- With croutons: Add homemade garlic croutons or buttery toasted bread cubes for some crunch against the creamy soup.
- With a crunchy topping: I love the idea of chopped pistachios here. You can also use toasted pumpkin seeds, sunflower seeds or crushed walnuts.
- As part of a larger meal: Serve it as a starter before pasta, a baked casserole or a simple grilled chicken dinner.
Storage Tips
- Refrigeration: Allow the roasted pumpkin soup to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
- Freezing: This soup can be frozen, although I recommend freezing it before adding the milk or cream for the best texture. Store in freezer-safe containers for up to 2 months.
- Reheating: Thaw frozen soup overnight in the refrigerator. Reheat gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of water or milk if it has thickened too much.
- Meal prep: You can roast and blend the vegetables ahead of time, then refrigerate the soup base. Add the milk or cream when you’re ready to reheat and serve.
Customisation Ideas
- Make it spicier: Add some red chilli flakes, freshly cracked black pepper or a green chilli while sautéing the vegetables.
- Add more vegetables: Carrots and sweet potatoes work really well with pumpkin. You can roast them along with the other vegetables for a naturally sweeter soup.
- Make it vegan: Skip the milk or cream and use coconut milk or your favourite plant-based milk instead.
- Add herbs: Fresh thyme, rosemary or basil can add a lovely flavour. Add dried herbs while cooking the vegetables or fresh herbs just before blending.
- Add a smoky flavour: A little smoked paprika adds warmth and a subtle smokiness that works beautifully with the roasted bell peppers.
- Add protein: Blend in some cooked red lentils for a heartier soup, or serve with grilled chicken, crispy chickpeas or toasted paneer on the side.
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
- 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
- Cook and add to the blender along with salt and ¾ cup water. Blend till smooth.1 tsp salt
- 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 Urvi Dalal.
More Creamy Soups ❣️
The post Roasted Pumpkin Pepper Soup appeared first on My Food Story.
0 Comments