A comforting pumpkin and roasted red pepper soup with a smokey paprika warmth!
Fall is the time for warming bowls of soup and this pumpkin and roasted red pepper soup is down right good comfort food! The basic idea behind this soup is to combine sweet roasted pumpkin puree and roasted red peppers with the warmth and smokiness of paprika along with a touch of heat from cayenne; thew perfect combination of sweet and savoury! This soup is super easy to make! You can use canned pumpkin puree or homemade pumpkin puree and you can use either jarred roasted red peppers or you can use homemade roasted red peppers. This soup makes for a great side or a light meal, especially when served garnished with plenty of Spanish style chorizo and crispy bacon, along with crusty bread! I also like to swirl on a garish of cream and a sprinkling of pepitas or roasted pumpkin seeds.
If you like, this soup is also nice with apple, for some extra fall goodness!
Pumpkin and Red Pepper Soup
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4
ingredients
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, chopped
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper (or to taste)
4 cups vegetable broth (or chicken broth)
2 roasted red peppers
2 cups pumpkin puree
salt and pepper to taste
directions
Heat the oil in a large saucepan over medium heat, add the onion and cook until tender, about 7-10 minutes.
Add the garlic, paprika, cumin and cayenne and cook until fragrant, about 1 minute.
Add the broth, pumpkin and red peppers, bring to a boil, reduce the heat and simmer for 10 minutes.
Puree with a stick blender, or in a blender or food processor, before seasoning with salt and pepper to
taste.
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Pumpkin Chorizo and Black Bean Soup
Thai Peanut Pumpkin Turkey Curry
Roasted Pumpkin, Pancetta and Sage Soup
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Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese
Reviewed by EL KATIBI MARIA
on
April 11, 2023
Rating:
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