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Simple, delicious pumpkin soup with a twist

Updated on July 8, 2014

Pumpkins come into their own, grown in the home garden, providing comfort and warmth from summer through to the deep heart of winter.

If you have managed to grow pumpkins in your backyard, or even purchased some fresh whole pumpkins from your favourite farmers' market or other local outlet, it can sometimes be a challenge to dress up this vegetable which can get tedious towards the end of the season. This recipe is a tasty and warm variation on the traditional soup, giving pumpkin soup a new life!


You can use Butternut pumpkins such as these or it is equally nice with Jap or Queensland Blue.  Use whatever you have. The recipes will accommodate all types.
You can use Butternut pumpkins such as these or it is equally nice with Jap or Queensland Blue. Use whatever you have. The recipes will accommodate all types.
5 stars from 1 rating of Pumpkin and Roast Capsicum Soup

Cook Time

Prep time: 15 min
Cook time: 1 hour
Ready in: 1 hour 15 min
Yields: Serves 4-6

Ingredients

  • Approx 1 kg Pumpkin of your choice, Diced
  • 300 gm Red Capsicum, Sliced lengthways
  • 1 Vegetable stock cube
  • 100ml Cream, For serving
  • Olive oil spray
  • Water
  • Black pepper, For seasoning
  • Finely grated Parmesan cheese, Optional
  1. Place the sliced capsicum on a baking tray and spray lightly with olive oil. Place into an oven which has been pre-heated to 180 degrees C and roast until just turning black on the edges - approx 20 -25 minutes.
  2. While the capsicum is roasting, place the diced pumpkin and vegetable stock cube in a saucepan and cover with water - just enough to cover the vegetables. Bring to the boil and simmer for approx 20 minutes or until soft and mash-able.
  3. Remove the roasted capsicum from the oven. Remove and set aside 3 ladles of the liquid from the saucepan. Do not discard this liquid yet. Add the roast capsicum to the pumpkin and using a stick blender, blend the pumpkin and roast capsicum mixture together until smooth.
  4. Check the consistency of your soup, if it is too thick add back some of the liquid you set aside earlier, blending as you go until you are happy with the consistency. It should be quite thick but still have a soup consistency.
  5. Serve into deep soup bowls with a dollop of cream in the centre. Season with black pepper as preferred. As an alternative to cream you can sprinkle finely grated Parmesan on top of the soup when serving.

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    • peachpurple profile image

      peachy 3 years ago from Home Sweet Home

      wow, are those your pumpkins from your garden? Big in sizes and different shapes. Locally, our pumpkin are fat round and shorter. I did try some pumpkin soup, naturally sweet. Gonna try your recipe too. Voted up

    • Foodplot profile image
      Author

      Helen Sampson 3 years ago from Fleurieu Peninsula, South Australia

      Yes, these are some of the bigger Butternuts we grew this year, but our Japs were even bigger! The best thing was they were self seeded from some compost we added to our new bed :-) Let know how you go with the recipe...

    • pstraubie48 profile image

      Patricia Scott 3 years ago from sunny Florida

      Thank you for sharing this. I am a huge fan of pumpkin soup but have never tried it as a soup. This looks interesting enough for me to try.

      Angels are on the way to you this morning. ps

    • Foodplot profile image
      Author

      Helen Sampson 3 years ago from Fleurieu Peninsula, South Australia

      I love the sweetness the capsicums bring to the mix - I hope you enjoy it - Let me know!

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