Roasted Red Pepper and Pumpkin Soup
This Roasted Red Pepper and Pumpkin Soup is like a cozy sweater for your soul, perfect for those crisp autumn days. Whether you enjoy it as a comforting meal on its own or pair it with a crusty piece of bread, it's a hearty and heartwarming choice for any fall occasion. So ladle up a bowl and savor the flavors of the season!
In this delightful bowl of goodness, you'll find the rich flavors of roasted red peppers and sweet, earthy pumpkin harmoniously blending together. The roasted red peppers bring a smoky sweetness while the pumpkin adds a velvety creaminess, making every spoonful a warm embrace for your taste buds.
Photo: Britney Chamberlain
Ingredients
- 3 tbsps Olive Oil
- 3 Red Peppers
- 2 Sweet Onions
- 3 Heirloom Tomatoes, small
- 4 cloves Garlic, diced
- 1 tsp Thyme, dried
- ½ tsp Sage, dried
- 1 tsp Red Pepper Flakes
- 15 oz Canned Pumpkin
- 1 cup Coconut Milk, canned
- 3-4 Fresh Sage Leaves, for garnish
Equipment
- Dutch oven or Pot
- Immersion Blender or Blender
Directions
- Preheat oven to 425 degrees F.
- Prepare red peppers by cutting off the stem and removing seeds. Remove skin from onions and any stems from the tomatoes. Dice garlic finely. Add to a dutch oven and sprinkle with olive oil. Add thyme, red pepper flakes, sage, and salt and pepper to taste.
- Cover dutch oven with a lid and roast in the oven for 30 minutes. Remove from oven and blend with an immersion blender or a blender until veggies are smooth. Add pumpkin and coconut milk and stir until mixed in. Simmer on low heat for 5-10 minutes.
- Garnish with sage leaves.