Roasted Pumpkin and Capsicum Soup Recipe
Prep Time: 15 minutes
Cooking Time: 40 minutes
Serves: 4-6
This Roasted Pumpkin and Capsicum Soup is the perfect comfort food for chilly winter days. The warmth of the roasted pumpkin and capsicum, combined with the creamy texture, makes it an ideal dish to cozy up with. The roasting process enhances the natural sweetness of the vegetables, creating a rich and satisfying flavor that will warm you from the inside out. This soup is perfect for a family dinner, a festive gathering, or simply enjoying a quiet night at home.
Ingredients:
1 kg (2 lbs) pumpkin, peeled, seeded, and chopped
2 red capsicums (bell peppers), seeded and chopped
1 large onion, chopped
2 cloves garlic, minced
4 cups (1 liter) chicken or vegetable broth
1 cup (250 ml) heavy cream or coconut milk
2 tablespoons olive oil
1 teaspoon ground nutmeg
Salt and pepper to taste
Fresh parsley ,chives or cream for garnish
Instructions:
Preheat the Oven:
Preheat your oven to 200°C (400°F).
Prepare and Roast the Vegetables:
Place the chopped pumpkin and capsicums on a baking sheet.
Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized.
Cook the Onion and Garlic:
In a large pot, heat the remaining tablespoon of olive oil over medium heat.
Add the chopped onion and garlic, and sauté until the onion is translucent and fragrant, about 5 minutes.
Combine and Simmer:
Add the roasted pumpkin and capsicums to the pot with the onions and garlic.
Pour in the chicken or vegetable broth.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to blend the flavors.
Blend the Soup:
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return it to the pot.
Add Cream and Seasonings:
Stir in the heavy cream or coconut milk.
Season with ground nutmeg, salt, and pepper to taste.
Heat the soup over low heat until warmed through.
Serve:
Ladle the soup into bowls.
Garnish with fresh parsley or chives.
Optional Toppings:
Croutons
A dollop of sour cream or Greek yogurt
A drizzle of olive oil or pumpkin seed oil
Toasted pumpkin seeds
Chef Brooke Silk's Notes:
For a vegan version, use vegetable broth and coconut milk instead of cream.
You can add a pinch of cayenne pepper or paprika for a slight kick.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Roasting the vegetables brings out their natural sweetness and adds a depth of flavour that you won't get from simply boiling them.
