- To begin making the Spicy Roasted Pepper and Pumpkin Soup Recipe we will first roast the pumpkins and the red peppers in a wok.
- Heat a teaspoon of olive oil into a wok; add in the garlic, the red peppers and the pumpkin. Sprinkle some salt and saute for a few minutes until you notice the peppers and pumpkin are cooked and are getting soft.
- Once the pepper and pumpkin have softened, allow it to cool a bit before we can blend all the ingredients. Although if you have a blender that can take in heat, then you can blend it right away.
- Add all the ingredients into the blender along with the roasted pumpkin and peppers. Blend adding little stock and milk at a time to make a smooth puree.
- Adjust the consistency of the soup by add more milk or water or stock. Check the salt levels and adjust to suit your taste.
- Warm the Roasted Pepper and Pumpkin Soup just when you are ready to serve topped with some crushed black pepper for those cold winter nights.
- Serve the Roasted Pepper and Pumpkin Soup as a weeknight dinner or even for the holiday parties.
A fusion soup of red bell pepper and pumpkin
Pumpkin Pepper Soup
#FoodismXmas
#myrecipe
By Shalini Mathur
Dec, 24th
594
Servings
2 persons
Cook Time
30 minutes
Ingredients
6
- 8
Ingredients
- 2 Red Bell pepper
- 500 grams Kaddu
- 2 cloves Garlic
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 cup Milk
- 1 cup Vegetable stock
- Red Chilli flakes , to taste
- Salt , to taste
Instructions
Notes/Tips
Healthy soup
