Pumpkin Soup with Red Peppers

Pumpkin Soup with Red Peppers

A chilli pumpkin soup that can be eaten hot, at room temperature, or frozen for another day. It is one of our great collection of Pumpkin Soups – you can check out the other ones here.

Are you looking for similar dishes? Try Pumpkin Soup with Lentils, Italian Pumpkin Soup, Special Pumpkin Soup, Pumpkin Risotto, and Ginger, Garlic Lentil Soup.

You can browse  all of our Soup recipes and check out our collection of pumpkin dishes. Or explore our Mid Winter dishes.

Pumpkin and Red Pepper Soup

Pumpkin Soup with Red Peppers

Source : inspired by an old water-stained, handwritten recipe that I came across
Cuisine: unknown
Prep time:10 mins
Cooking time: 60 mins
Serves: 4 – 6 people, depending how you use it

2 Tblspn Grapeseed Oil
3 medium brown onions
2 cloves garlic
2 bay leaves
3 red capsicums
2 red chillies, or to taste
750g butternut or Jap pumpkin/squash
salt and pepper
water or light vegetable stock

to serve
pesto and/or curd

Peel and slice the onions. Chop the capsicums and the garlic. Slice the chillies from the bottom to close to the the top, without going all the way through. Remove some or all of the seeds of the chillies.

Caramelise the onions slowly in the grapeseed oil.

Add the garlic, chopped capsicums, bay leaf, chillies and salt. Leave on the low heat to sweat for 5 minutes.

Add the pumpkin, and add enough water or stock to just cover them. Simmer until the pumpkin is cooked.

Remove the bayleaves and the chilli (optional). Puree the soup, adding more water if the soup is too thick. Serve either warm or at room temperature with a dollop of pesto and/or curd.

Pumpkin and Red Pepper Soup


20 thoughts on “Pumpkin Soup with Red Peppers”

  1. Oh my Ganga, the colour of that soup is one of the most gorgeous things I’ve seen all week. I’d say all year, but that doesn’t mean very much yet (given it’s only 6 Jan). I love it. And this is a lovely recipe. I do like that method of just scoring the chilli and then removing at the end – so you get a bit of heat and flavour, but not too much.

    1. Hi Kathryn, thanks – you are absolutely correct about the chilli, it adds a touch of flavour without overpowering it. An Indian trick. 🙂

  2. What gorgeous and warming orange your soup is. I’m not very much a fan of soups but I’m sure my husband would love this.

    A belated Happy New Year to you and famly.

  3. hiya…I made your soup tonight….it was delicious…had two humungous bowls! The only thing I didn’t use was grapeseed oil(just went for the old olive) and I left out the chilli. QAnd I’m not srue the pumkin was one ou mentioned, it was just the mill of the run “potiron” that we get here in France…loved every spoon, and so did my family!

    1. Hi Ronell, how wonderful that you tried the soup and loved it! It is good to know that it is quite flexible too in terms of ingredients. The combination of pumpkin and red peppers seems so good! xx

  4. Dear Owner of the blog,

    It is a great recipe. I have prepared and tasted it on own. I am also a chef by profession and is currently working for knorr. Do you think having a bowl of soup at evening in the time duration of 6 to 8. Because now a days it is become a trend of having junk food in this time period.
    So what I think is soup can replace all those junk food items. What is your opinion on it?

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