Roasted Red Pepper and Pumpkin Soup Recipe
A vegetarian Continental recipe with red bell pepper (capsicum) - diced, kaddu (parangikai/ pumpkin) - peeled and diced, cloves garlic. Ready in 45 min, serves 4.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Spicy Roasted Pepper and Pumpkin Soup Recipe we will first roast the pumpkins and the red peppers in a wok
red bell pepper (capsicum) - diced(2) - 2
Heat a teaspoon of olive oil into a wok; add in the garlic, the red peppers and the pumpkin
red bell pepper (capsicum) - diced(2)cloves garlic(2)extra virgin olive oil(1 tablespoon) - 3
Sprinkle some salt and saute for a few minutes until you notice the peppers and pumpkin are cooked and are getting soft
red bell pepper (capsicum) - diced(2)salt - to taste - 4
Once the pepper and pumpkin have softened, allow it to cool a bit before we can blend all the ingredients
red bell pepper (capsicum) - diced(2) - 5
Although if you have a blender that can take in heat, then you can blend it right away
- 6
Add all the ingredients into the blender along with the roasted pumpkin and peppers
red bell pepper (capsicum) - diced(2) - 7
Blend adding little stock and milk at a time to make a smooth puree
milk(1/2 cup)vegetable stock(1 cup) - 8
Adjust the consistency of the soup by add more milk or water or stock
milk(1/2 cup)vegetable stock(1 cup) - 9
Check the salt levels and adjust to suit your taste
red chilli flakes - to tastesalt - to taste - 10
Warm the Roasted Pepper and Pumpkin Soup just when you are ready to serve topped with some crushed black pepper for those cold winter nights
red bell pepper (capsicum) - diced(2) - 11
Serve the Roasted Pepper and Pumpkin Soup as a weeknight dinner or even for the holiday parties
red bell pepper (capsicum) - diced(2)
Nutrition Facts
Per serving
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Roasted Red Pepper and Pumpkin Soup Recipe
A vegetarian Continental recipe with red bell pepper (capsicum) - diced, kaddu (parangikai/ pumpkin) - peeled and diced, cloves garlic. Ready in 45 min, serves 4.
Curated byLucas Dubois🇫🇷
Directions
11 steps- 1
To begin making the Spicy Roasted Pepper and Pumpkin Soup Recipe we will first roast the pumpkins and the red peppers in a wok
red bell pepper (capsicum) - diced(2) - 2
Heat a teaspoon of olive oil into a wok; add in the garlic, the red peppers and the pumpkin
red bell pepper (capsicum) - diced(2)cloves garlic(2)extra virgin olive oil(1 tablespoon) - 3
Sprinkle some salt and saute for a few minutes until you notice the peppers and pumpkin are cooked and are getting soft
red bell pepper (capsicum) - diced(2)salt - to taste - 4
Once the pepper and pumpkin have softened, allow it to cool a bit before we can blend all the ingredients
red bell pepper (capsicum) - diced(2) - 5
Although if you have a blender that can take in heat, then you can blend it right away
- 6
Add all the ingredients into the blender along with the roasted pumpkin and peppers
red bell pepper (capsicum) - diced(2) - 7
Blend adding little stock and milk at a time to make a smooth puree
milk(1/2 cup)vegetable stock(1 cup) - 8
Adjust the consistency of the soup by add more milk or water or stock
milk(1/2 cup)vegetable stock(1 cup) - 9
Check the salt levels and adjust to suit your taste
red chilli flakes - to tastesalt - to taste - 10
Warm the Roasted Pepper and Pumpkin Soup just when you are ready to serve topped with some crushed black pepper for those cold winter nights
red bell pepper (capsicum) - diced(2) - 11
Serve the Roasted Pepper and Pumpkin Soup as a weeknight dinner or even for the holiday parties
red bell pepper (capsicum) - diced(2)
About this recipe
A vegetarian Continental recipe with red bell pepper (capsicum) - diced, kaddu (parangikai/ pumpkin) - peeled and diced, cloves garlic. Ready in 45 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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