Pumpkin & Roasted Red Pepper Soup

As the leaves begin to change and the air turns crisp, the essence of autumn beckons us into the kitchen. This season is synonymous with comfort cooking, where hearty dishes capture the warmth and flavors of nature’s bounty. One of the most delightful ways to embrace the spirit of fall is through a steaming bowl of soup. It not only nourishes the body but also warms the soul, making it the perfect choice for cozy evenings spent with loved ones.

Warm yourself with the comforting flavors of autumn by making Pumpkin & Roasted Red Pepper Soup. This delightful recipe combines earthy pumpkin with sweet, smoky red peppers for a nourishing dish that's perfect for cozy evenings. Not only does it celebrate seasonal ingredients rich in vitamins and antioxidants, but it also highlights sustainable cooking practices. Enjoy this deliciously creamy soup with a touch of spices and savor every hearty spoonful. Perfect for sharing with loved ones, it's the ideal addition to your fall menu.

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Ingredients

2 cups pumpkin puree (freshly roasted or canned)

1 large red bell pepper, roasted and peeled

1 medium onion, diced

2 cloves garlic, minced

3 cups vegetable broth

1 cup coconut milk (or heavy cream)

1 teaspoon olive oil

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (adjust for spice level)

Salt and black pepper to taste

Fresh basil or parsley for garnish (optional)

Instructions

Roast the Red Pepper: Preheat your oven to 450°F (230°C). Place the red bell pepper on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin is charred and blistered. Once done, transfer the pepper to a bowl and cover it with plastic wrap to steam for 10 minutes. Peel the skin off and remove the seeds, then chop the pepper into pieces.

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Combine Ingredients: Stir in the roasted red pepper pieces, pumpkin puree, vegetable broth, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15-20 minutes.

Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, you can carefully transfer the soup to a blender in batches, blending to your desired consistency.

Add Creaminess: Return the pot to low heat and stir in the coconut milk. Allow the soup to heat for an additional 5 minutes, stirring occasionally.

Taste and Adjust: Taste the soup and adjust seasoning if necessary. If you prefer a thinner consistency, add more vegetable broth to reach your desired thickness.

Serve Hot: Ladle the soup into bowls and garnish with fresh basil or parsley if desired. Enjoy with crusty bread or grilled cheese!

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings