Description
This Harvest Delight: Pumpkin & Roasted Red Pepper Soup is a comforting and nutritious autumn soup. It combines the sweetness of pumpkin with the smoky flavor of roasted red peppers, making it a perfect dish for fall. This recipe is suitable for vegan, gluten-free, and dairy-free diets.
Ingredients
- 2 cups pumpkin puree
- 2 medium red bell peppers, roasted and peeled
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
- Optional: A pinch of red pepper flakes for heat
Instructions
- Preheat your oven to 450°F (230°C). Place the red peppers on a baking sheet and roast them for 20-25 minutes, turning occasionally until the skins are charred.
- Remove the peppers from the oven and cover them with aluminum foil for 10 minutes to steam. Once cool, peel off the skins, remove seeds, and chop the peppers.
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the roasted red peppers, pumpkin puree, vegetable broth, ground cumin, and smoked paprika to the pot. Stir well to combine all the ingredients.
- Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 20 minutes to allow the flavors to meld together.
- Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup and leave the rest as is. For a super smooth result, transfer the soup in batches to a countertop blender.
- After blending, return the soup to medium heat and stir in the coconut milk. Season with salt, pepper, and optional red pepper flakes to taste. Heat through for another 5 minutes.
- Ladle the soup into bowls and garnish with fresh parsley or cilantro for a pop of color.
Notes
- Ensure red peppers are fully charred for the best smoky flavor.
- Peeling the roasted peppers is easier when they are steamed first.
- Adjust seasoning to your personal preference.
- For a smoother soup, blend in smaller batches.
- Garnish adds visual appeal and fresh flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting, Sautéing, Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: N/A
- Sodium: N/A
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: N/A
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