Roasted Pumpkin Pepper Soup
Creamy, hearty, and filling, this Roasted Pumpkin Pepper Soup sneaks in lots of veggies and makes for the perfect COZY meal on cold winter evenings 🫶
Servings: 4 people
Ingredients
- 2 tbsp Olive Oil
- 365 g diced Pumpkin
- 140 g diced Bell Pepper 1 bell pepper worth - I used half red and half yellow
- 3-4 garlic cloves
- 1/2 onion cut into cubes, approx 9 grams
- 4 small tomatoes cut into halves, or 2 large - approx 75 grams
- 1 tsp salt
- ¼ cup Milk or 2 tbsp Cream
Instructions
- Heat olive oil in a wide pan. Add garlic, onions, bell peppers and saute for 1-2 minutes on high. Add pumpkins and saute. Spread them out in an even layer and add tomatoes. It's best if everything is spread out in an even layer to help with even roasting. Cover and cook for 10-14 minutes till the pumpkin and tomatoes are tender. If possible, pluck out the skin of tomatoes with tongs.2 tbsp Olive Oil, 365 g diced Pumpkin, 140 g diced Bell Pepper, 3-4 garlic cloves, 1/2 onion, 4 small tomatoes
- Cook and add to the blender along with salt and ¾ cup water. Blend till smooth.1 tsp salt
- Pour into a pot, add milk or cream. Bring to a quick boil and turn off the heat. Top with some cream, a dash of olive oil and chopped pistachios.¼ cup Milk or 2 tbsp Cream
Video
Notes
- You can make this recipe vegan by replacing milk/cream with coconut milk or cream.
- Make sure the mixture is completely cooled down before adding to the blender to avoid accidents.
Nutrition
Calories: 194kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 598mg | Potassium: 730mg | Fiber: 4g | Sugar: 8g | Vitamin A: 12039IU | Vitamin C: 83mg | Calcium: 76mg | Iron: 1mg