Roasted Red Pepper and Pumpkin Soup Recipe
Description:
This Roasted Red Pepper and Pumpkin Soup is a delightful blend of wholesome ingredients that are both nourishing and easy to prepare. The combination of roasted pumpkin and red bell peppers creates a sweet and savory flavor profile, with the added crunch of carrots providing a perfect contrast to the velvety smoothness of the pumpkin. This comforting soup is perfect for cozy evenings or as an appetizer for your holiday gatherings.
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Red Bell Pepper (Capsicum) | 2, diced |
| Kaddu (Parangikai/Pumpkin) | 500 grams, peeled and diced |
| Garlic | 2 cloves |
| Extra Virgin Olive Oil | 1 tablespoon |
| Milk | 1/2 cup |
| Vegetable Stock | 1 cup |
| Red Chilli Flakes | To taste |
| Salt | To taste |
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Instructions:
-
Roasting the Vegetables:
Begin by heating a teaspoon of extra virgin olive oil in a wok over medium heat. Add the diced garlic, red bell peppers, and pumpkin. Sprinkle a pinch of salt over the mixture and sauté for about 5-7 minutes, or until the vegetables begin to soften. Stir occasionally to ensure even cooking. The peppers should be tender, and the pumpkin will start to caramelize slightly around the edges. -
Cooling:
Once the vegetables have softened and are perfectly cooked, remove the wok from the heat and let them cool down slightly. If you have a high-powered blender that can handle hot ingredients, you can skip the cooling step and proceed directly to blending. -
Blending the Soup:
Transfer the cooled vegetables into a blender. Add the vegetable stock and milk gradually, a little at a time, to ensure you achieve a smooth, creamy puree. You can adjust the consistency of the soup by adding more vegetable stock or milk, depending on your preference for thickness. Blend until the mixture is completely smooth and creamy. -
Final Touches:
After blending, taste the soup and adjust the seasoning by adding more salt if needed. For an extra kick, sprinkle in red chili flakes according to your taste preference. -
Heating the Soup:
Pour the blended soup back into a pot and heat it over medium heat until it’s warmed through. Stir occasionally to prevent it from sticking to the bottom of the pot. -
Serving:
Serve the Roasted Red Pepper and Pumpkin Soup hot, garnished with a sprinkle of freshly cracked black pepper. It’s the perfect dish for a chilly winter evening or a comforting starter for any dinner. You can also serve this soup at holiday gatherings, impressing your guests with its vibrant flavor and smooth texture.
This soup is not only easy to make but also a healthy choice that is full of vitamins and minerals. It’s ideal for vegetarians, and can be made vegan by using plant-based milk and stock. Enjoy this bowl of warmth as a filling dinner or a festive appetizer!
