I love making soup, especially when the produce is straight from my own garden! Pumpkin soup is so good, it’s hearty, healthy and you can add many other things to it to make it your own.
I wrote about the trials of pumpkin growing in this post. If you don’t grow your own then store bought are just fine too!
I was really happy with my pumpkin lot this year. They were too small for halloween pumpkins but they made excellent soup. Sadly the pepper wasn’t from my garden, but it was languishing in the fridge looking very lonely, so I decided to use it up.
This recipe goes amazingly well with my beer bread rolls.
Below is the printable recipe for my pumpkin and red pepper soup. For other recipes on my site please follow this link.
pumpkin and red pepper soup
A wonderful pumpkin and red pepper soup.
- 1 red pepper halved and seeded (you could use yellow, but not green).
- 500g of pumpkin flesh (you could also use any type of squash).
- 1 medium sized onion roughly chopped.
- 1 – 2 cloves of garlic – crushed.
- 1 red chilli seeded and roughly chopped (optional)
- 1/2 a litre of vegetable or chicken stock.
- Toasted pumpkin seeds and a lick of sour cream for serving (optional).
- Roast the pepper skin side up under a hot grill until blackened (about 15 minutes), allow to cool then peel off the skin and roughly chop the flesh.
- Fry onions in a little water (or oil if your not watching your waist) for about 10 minutes until they are soft.
- Chuck in the pumpkin, pepper, garlic, chilli (if using) and stir. Add the stock and bring to the boil. Turn down to a simmer, season to taste and then pop on the lid to cook the soup for another 20 minutes.
- Once it’s had it’s time, check the seasoning then blend very carefully with a hand blender until it’s smooth.
- Divide amongst bowls, top with the toasted pumpkin seeds and sour cream if using and enjoy!