roasted red pepper and pumpkin soup

don’t be fooled by it’s hard exterior, the delicate meat of a pumpkin actually cooks down relatively fast. it’s natural sweetness and starchiness makes it an ideal ingredient for a soup. the roasted red bell pepper adds a smoky component. you really have to char the heck out of it. if you don’t have a propane stove, then you’ll probably have to skip roasting the red pepper. this recipe works well with either pumpkin or butternut squash. you will need a regular blender or an immersion (hand held) blender to puree the ingredients into a soup.

1 medium pumpkin about 2 lbs (1kg)
1 large red bell pepper
heavy cream 1/2 cup (120 ml)
chicken stock 1 cup (240 ml)
water 1 cup (240 ml)
butter 1 tbsp
garlic 2 cloves chopped
shallot 1 chopped
salt 1/2 tsp
lemon juice 1 tsp (optional, but recommended to brighten up the flavor)

  • place the red bell pepper on top of a stove burner, completely blacken and char
  • once evenly charred, cover the bell pepper in a sandwich bag (or plastic wrap) and let it cool
  • remove the charred outer skin after the bell pepper has cooled, rough chop into pieces
  • peel and cut pumpkin into small cubes
  • in a pot, lightly brown the garlic and shallots with some oil
  • toss in the cubed pumpkin and lightly brown the pumpkin on medium heat
  • pour in the cup of chicken stock and cup of water
  • add the roasted bell pepper, butter, and salt
  • bring to a boil and then simmer on medium-low heat until pumpkin is soft, about 10-15 minutes
  • pour contents into a blender and blend everything until smooth (or use a hand blender)
  • add in the cream and lemon juice, stir thoroughly
fresh ingredients

fresh simple ingredients

you have to char it thoroughly

char the pepper thoroughly

blend until smooth

blend until smooth

such a rich and creamy soup!

a rich and creamy soup!

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7 responses to “roasted red pepper and pumpkin soup

  1. I did it, you guys! We had a great meal Friday Night, all because of you! Thank you. Do you guys mind if I put my version of the recipe on my blog? With a link to yours ofcourse 🙂

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