This filling pumpkin soup, full of vitamin A, is great as a starter, a light lunch or even taken to work as a change from sandwiches!
Ingredients
- 2 red peppers, halved
- 1kg pumpkin or butternut squash
- 1tbsp olive oil
- 1 medium onion, chopped
- 1 medium leek, washed well and chopped
- 1 clove garlic, chopped
- 1 red chilli, seeded and finely chopped (optional)
- 1litre vegetable stock
To garnish
- Shredded coriander
- Pumpkin seeds
WEIGHT CONVERTER
Method
- Heat the grill and place the pepper halves under the grill to roast - the skin will blister and blacken in about 15 mins. Transfer to a bowl.
- Meanwhile, prepare the pumpkin or squash, discard the seeds and cut into large pieces then pare off the skin. Cut the flesh into smaller chunks. Heat the oil in a large pan, add the onion and leek and cook over a medium heat for 5-8 mins until softened. Transfer the peppers into a bowl, cover with cling film and allow to cool so that you can pick them up in your fingers.
- Stir the garlic and chilli (if using) into the pan and cook for a further minute.
- Add the stock and prepared pumpkin/squash, bring to the boil, then cover the pan and simmer for 15-20 mins until the pumpkin/squash is tender.
- While the soup is cooking, discard the seeds from peppers and peel off the skin and roughly chop.
- Blend the soup in batches adding the peppers. They will retain some texture while the pumpkin/squash will become a smooth puree. Season if needed then re-heat to serve.
- Scatter the soup with coriander and a few pumpkin seeds.
Top Tip for making Pumpkin and pepper soup
Top tip: This richly coloured soup is rich in carotenes, converted in the body into vitamin A - great for vegetarians as vitamin A is mainly found in animal sources.
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
-
Rosemary Conley's butternut squash soup
Rosemary Conley's butternut squash soup recipe is delicious, so easy to make and the perfect winter warmer.
By Rosemary Conley • Published
-
Vegan basil pesto courgetti with tomatoes and chilli
It takes just four ingredients to make this simple, healthy courgette recipe infused with pesto...
By Jessica Dady • Published
-
Vegan chilli pesto tagliatelle
A really simple dish to whip up for lunch or dinner using just five store cupboard ingredients...
By Jessica Dady • Published
-
Munchies skillet cookie
A gooey, delicious cookie baked in a skillet. A great dessert for sharing with loved ones...
By Jess Meyer • Published
-
Mozzarella and tomato ‘bruschetta’ salad
A filling salad that doesn't shy away from flavour. Perfect as a hearty lunch or light dinner...
By Jess Meyer • Published
-
Coq au vin pie
A warming pie packed with tender chunks of chicken, succulent bacon and a rich red wine gravy...
By Rose Fooks • Published
-
The Queen’s dinner table rule means this everyday essential isn’t ‘allowed’ for her royal relatives
The Queen reportedly prefers a more 'formal' approach to mealtimes and prioritises traditional etiquette with her nearest and nearest...
By Emma Shacklock • Published
-
When does Great British Menu 2023 start?
All you need to know ahead of series 18 of the culinary BBC Two show
By Selina Maycock • Published
-
Royal Family's Christmas dinner menu at Windsor Castle confuses fans
Royal fans have been left baffled by the Christmas dinner menu's unfamiliar language
By Emma Dooney • Published