Roasted Red Capsicum and Butternut Pumpkin Soup

    Roasted Red Capsicum and Butternut Pumpkin Soup


    2 people made this

    Butternut pumpkin soup with a difference, with an almost fruity side note coming from the capsicum. Delicious and warming. Serve with crusty bread.

    Serves: 8 

    • 1 butternut pumpkin, peeled, seeded and diced
    • 3 red capsicum, seeded and diced
    • 2 cloves garlic
    • olive oil, to taste
    • salt and pepper, to taste
    • 30g butter
    • 1 medium onion, finely diced
    • 2 sticks celery, finely diced
    • 2 medium carrots, peeled and finely diced
    • 1 litre vegetable stock
    • 2 dessertspoons sour cream

    Preparation:25min  ›  Cook:1hour30min  ›  Extra time:10min cooling  ›  Ready in:2hours5min 

    1. Preheat oven to 200 degrees C.
    2. Place butternut pumpkin, red capsicum and garlic cloves in a roasting pan, splash over a good drizzle of olive oil then grind over some salt and pepper. Toss to coat well.
    3. Roast in the preheated oven for about 30 minutes, until the pumpkin is tender.
    4. Meanwhile, melt the butter in a large saucepan over a medium heat then add the onion, celery and carrot. Cook and stir until tender, about 8 to 10 minutes.
    5. Remove the roasting pan from the oven and add the roasted vegetables to the saucepan along with any roasting juices and mix well. Pour in the stock and quickly bring to the boil. Reduce heat, cover and simmer for 30 minutes.
    6. Remove from the heat and allow to cool for about 10 to 15 minutes before blending with hand held liquidiser or using a food processor.
    7. Return to a clean saucepan just prior to serving and heat until bubbling. Serve in warmed bowls with a dollop of sour cream.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate