Roasted Pumpkin & Red Pepper Soup

Photo by Nuraan Ackers

It’s already cold and crisp here in London. My little one and I often meet our friends for play dates in the afternoons, so we feel the cold when we walk back home from the playground. And of course, by the time we get home we want our dinner to warm us up.

To be honest, raw, fresh vegetables have a place in our daily smoothie. However, our meals during this time of the year tend to be warmer, like soups, risottos, stews and curries. This creamy soup makes it to our table at least once a week. I find it very easy to make and it’s delicious. I promise you this is a perfect mid-week dinner wonder.

Photo by Nuraan Ackers

This is the third recipe I share with you using pumpkin. So far, I have now offered you three different pumpkin recipes (you can also substitute pumpkin with winter squash). The recipes I have shared go from a sweet, autumnal cake, to a creamy, fruity and spice smoothie, to now a warming, savoury soup. As I explained here, pumpkin as well as other squash are one of the most nutritional foods known to man. They are rich carotenoids, which are key in protecting our skin and eyes, among other health benefits.

Pumpkin and winter squash are inexpensive, available pretty much all year-round and very versatile. Plus, you can incorporate them into different recipes as I have shown you. It has a bit of a sweet flavour and when cooked is very creamy, which makes it very easy to add to little one’s meals.

Photo by Nuraan Ackers

For this recipe, I use a combination of vegetables such as red peppers and potatoes. I usually add a medium white or sweet potato to the soup as it adds a creamier texture to it. Also, I use vegetable Bouillon stock to simmer the vegetables for a bit. Bouillon powder is a vegan or vegetarian instant stock powder made from vegetables and it is free from preservatives, GM organisms, artificial flavours and colours. For this soup I also added thyme, coriander, smoked paprika, onion, garlic powder, turmeric and  black pepper to enhance turmeric absorption. 

We sometimes have it with warm pitta bread or with quinoa (my little one loves this variation). Have it with your favourite bread and I hope you enjoy this recipe as we do!

Photo by Nuraan Ackers

450 gr chopped, peeled pumpkin or butternut squash (raw)
4 cups / 1 lt of water
1 medium red bell pepper
1 small onion
1-2 medium white or sweet potato
A few thyme branches
A small handful of coriander
1 tsp / 5 gr vegan Bouillon powder
½ tsp / 5 gr smoked paprika
2 Tbsp Olive oil
¼ tsp / 2.5 gr ground garlic
¼ tsp / 2.5 gr turmeric powder
Pinch of Himalayan salt
Pinch of freshly cracked black pepper

How to:
1. Preheat the oven 200°C.
2. Chop and peel the pumpkin or butternut squash and the red bell pepper.
3. Arrange the pumpkin and red pepper in a baking tray.
4. Add 1 Tbsp of olive oil, ¼ tsp of smoked paprika, pink Himalayan salt and the thyme branches.
5. Mix all with a wooden spoon or your hands.
6. Put in the oven and cook for 30 mins, mixing half way through.
7. Chop the onion and potato.
8. Put a saucepan over medium heat.
9. Add 1 Tbsp olive oil, onion, ¼ tsp smoked paprika, turmeric, garlic powder, black pepper and stir all for a few minutes, until the onion is translucent. Then add the chopped potato.
10. Add the water and bring to boil.
11. When the water starts to boil, add the Bouillon powder. Then lower the heat and let it simmer until the pumpkin in the oven is ready.
12. Once the pumpkin and pepper in the oven are ready, discard the thyme branches and add the pumpkin and pepper to the stock. Mix it all and let it cook for 5-10 more minutes.
13. Once ready, let it cool down.
14. Chop the coriander.
15. Blend all the ingredients (add here the fresh coriander) until creamy.
16. Enjoy!

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