Pumpkin and Roasted Capsicum Soup

    1 hour

    I'm not a fan of creamy pumpkin soups so this one has no dairy but still tastes great! The roasted veges make it hearty. I prefer to use a potato masher cos you can still get chunks of roasted vegetable flavour but you could use a stick blender.


    New South Wales, Australia
    3 people made this

    Serves: 3 

    • 1/2 red capsicum
    • 1/2 tomato
    • 4 spears asparagus
    • 2 cloves garlic (used separately)
    • 1 tablespoon oil
    • 500g pumpkin (I used Jap)
    • 1 onion
    • 2 cups (500ml) water
    • 1 bay leaf
    • 1 vegie stock cube
    • salt and pepper to taste

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Chop the capsicum, tomato and asparagus roughly and put in a baking dish with one clove of garlic (peeled, chopped) and about a tablespoon of oil, and sprinkle salt over it all.
    2. Roast till well done – hopefully the capsicum will go a little black – about 30 minutes.
    3. Meanwhile, peel and chop the pumpkin and the onion. Add to a pot with the water, bay leaf, stock cube and the other garlic clove. Cook on a low heat till its all mushy – 20-30 minutes. Add more water if you want it a little thinner.
    4. When the baked vegetables are done scrape all the contents of the baking dish into the soup but hold back a couple of pieces of capsicum to chop for garnish.
    5. Remove bay leaf and mash the soup with a potato masher for a minute or two, return the bayleaf. Taste and add a little more salt if you need and pepper and cook till its warm.
    6. Chop the reserved capsicum and serve it up with the soup.


    The choice of baked veggies was based solely on what was left in the fridge-you could use whatver veggies you want. These were a good combo though.

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