Roasted Pumpkin Pepper Soup
Warm your soul with this vibrant and hearty Roasted Pumpkin Pepper Soup. This dish combines the natural, silky sweetness of roasted pumpkin with the bright, smoky notes of diced bell peppers, creating a modern and sophisticated take on the classic squash soup. Perfectly balanced with fresh garlic, onion, and tomatoes, this recipe is a masterclass in simplicity, delivering restaurant-quality comfort in under thirty minutes. It is a nutritious, vegetable-forward staple that is as easy to make as it is delicious.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Modern American
- Diet: Vegetarian
Ingredients
2 tablespoons olive oil
365 grams pumpkin, diced into small cubes
140 grams bell pepper (red and yellow mix), diced
3-4 cloves garlic, minced
1 medium onion, finely chopped
2 fresh tomatoes, diced
500ml vegetable broth (alcohol-free)
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Fresh herbs for garnish (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion and garlic, sautéing until translucent and fragrant.
Add the diced pumpkin and bell peppers to the pot, cooking for 5-7 minutes until slightly softened.
Stir in the diced tomatoes and smoked paprika, cooking for another 3 minutes.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce heat and simmer for 15 minutes or until the pumpkin is fork-tender.
Use an immersion blender to process the soup until smooth and creamy.
Season with salt and pepper to taste and serve warm.
Notes
For an extra layer of creaminess, you can stir in a splash of coconut milk or heavy cream before serving. Ensure your vegetable broth is certified alcohol-free. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Find it online: https://cookingwithramsay.com/roasted-pumpkin-pepper-soup/