Roasted Pepper and Pumpkin Soup

    1 hour

    This is a chunky vegetable soup, which is packed full of flavour. Tomato, asparagus and red pepper are roasted, then mashed with boiled pumpkin and onion. If you prefer a smoother soup, feel free to liquidise the mixture. Enjoy with fresh crusty bread.

    2 people made this

    Serves: 4 

    • 500g pumpkin, chopped
    • 1 onion, chopped
    • 1 cube vegetable stock
    • 500ml water
    • 1 clove garlic, roughly chopped
    • 1 whole clove garlic
    • 1 bay leaf
    • 1/2 red pepper, roughly chopped
    • 1/2 tomato, roughly chopped
    • 4 spears asparagus, roughly chopped
    • 1 tablespoon oil
    • salt and pepper to taste

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4.
    2. Place chopped garlic, pepper, tomato and asparagus into a baking dish. Toss with 1 tablespoon oil and salt.
    3. Roast until well cooked and pepper is slightly charred, about 30 minutes.
    4. Meanwhile, bring water, bay leaf, stock cube, whole garlic clove, pumpkin and onion to the boil. Cook until the pumpkin is soft and mushy, about 20-30 minutes. If you'd like a thinner soup, add more water.
    5. When roasted vegetables are done, scrape everything into the soup except a few pieces of pepper (for garnish).
    6. Remove bay leaf and mash the soup with a potato masher. Return bay leaf. Season to taste. Reheat until warm.
    7. Chop reserved pepper and serve it with the soup.


    You can also use any other winter squash you feel like, such as butternut or acorn.

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