Description
This Roasted Pumpkin Pepper Soup is the ultimate comfort food for chilly days. It beautifully balances the earthy sweetness of fresh pumpkin with the vibrant, zesty punch of roasted red and yellow bell peppers. Hearty, creamy, and nourishing, this one-pot wonder uses simple, whole ingredients to create a sophisticated flavor profile that feels like a warm hug in a mug. It is an incredibly forgiving, nutrient-dense meal perfect for busy weeknights.
Ingredients
2 tablespoons olive oil
365 grams diced pumpkin
140 grams diced red and yellow bell peppers
3–4 garlic cloves, minced
1/2 onion, small cubed
75 grams tomatoes, halved
1 teaspoon salt
1/4 cup milk or 2 tablespoons heavy cream
Instructions
Preheat your oven to 400°F (200°C).
Toss the diced pumpkin, bell peppers, onion, and tomatoes with olive oil and salt on a baking sheet.
Roast the vegetables in the oven for 20-25 minutes until tender and slightly caramelized.
Transfer the roasted vegetables and garlic into a blender or large pot.
Add the milk or heavy cream to the mixture.
Blend until smooth and creamy; add a splash of water or vegetable broth if you prefer a thinner consistency.
Serve hot and enjoy.
Notes
For a deeper smoky flavor, add a pinch of smoked paprika. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can easily double the batch for meal prepping.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg