Roasted capsicum, pumpkin and tomato soup

Summary

Dive into a bowl of warmth, flavor, and vibrant colors with the Roasted Capsicum, Pumpkin, and Tomato Soup. Each spoonful captures the essence of roasted vegetables, amalgamated into a comforting and healthy treat. Whether it’s a chilly evening or you’re in need of a nutrient-packed dish, this soup is your go-to!

Ingredients:

• Red capsicums (bell peppers): 2, halved and seeded
• Pumpkin, diced: 2 cups (500 grams)
• Tomatoes: 4 large, halved
• Olive oil: 3 tablespoons (45 ml)
• Onion, chopped: 1 medium-sized
• Garlic, minced: 3 cloves
• Vegetable or chicken broth: 5 cups (1.2 liters)
• Fresh basil, chopped: 1/4 cup
• Salt and pepper: to taste
• Red pepper flakes: a pinch (optional)
• Fresh cream: for garnish

Time: Preparation: 20 minutes | Cooking: 45 minutes

Serves 4

Nutritional Facts (per serving):

• Calories: 160 kcal
• Protein: 4 grams
• Carbohydrates: 25 grams
• Dietary Fiber: 5 grams
• Sugars: 9 grams
• Fat: 6 grams
• Cholesterol: 0 mg
• Sodium: 420 mg

Cooking Instructions:

1. Begin by preheating your oven to 425°F (220°C).
2. Place the halved capsicums, diced pumpkin, and tomatoes on a baking tray. Drizzle with 2 tablespoons of olive oil, sprinkling some salt and pepper over them.
3. Roast these vegetables in the oven for about 25 minutes, or until they are tender and slightly charred.
4. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, sautéing until translucent.
5. Stir in the minced garlic and, if you like, a pinch of red pepper flakes for a little kick. Sauté for another minute.
6. Once the roasted vegetables are ready, add them to the pot.
7. Pour in the vegetable or chicken broth, ensuring the vegetables are submerged. Let the mixture come to a simmer.
8. Once simmering, reduce the heat and let it cook for another 15 minutes.
9. Turn off the heat and blend the soup using an immersion blender until smooth. If you don’t have one, transfer the soup to a blender in batches and blend until smooth.
10. Return the smooth soup back to the pot. Add the chopped fresh basil, and season with more salt and pepper if needed.
11. Gently heat the soup again just before serving.

Tips:

1. For an added smoky flavor, char the capsicums directly on a gas flame before roasting.
2. A dash of nutmeg can be added for an extra layer of flavor.
3. Fresh thyme or rosemary can be used as an alternative to basil.
4. For a creamier consistency, add a splash of coconut milk or regular cream before serving.

Serving Suggestions:

• Serve the soup hot, garnished with a swirl of fresh cream.
• A sprinkle of roasted pumpkin seeds or croutons can add a delightful crunch.
• Offer a slice of rustic bread or a grilled cheese sandwich on the side.
• Pair with a light, refreshing salad to round out the meal.

Every spoonful of this Roasted Capsicum, Pumpkin, and Tomato Soup promises a burst of flavors and warmth. A testament to the wonders of roasted vegetables, this dish is not just a treat for the palate but also a visual delight. So, the next time you’re on the lookout for a comforting and nutritious meal, this soup is bound to become a favorite!

Roasted Capsicum, Pumpkin, and Tomato Soup

Dive into a bowl of warmth, flavor, and vibrant colors with the Roasted Capsicum, Pumpkin, and Tomato Soup. Each spoonful captures the essence of roasted vegetables, amalgamated into a comforting and healthy treat. Whether it’s a chilly evening or you’re in need of a nutrient-packed dish, this soup is your go-to!

5 from 2 votes

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Nutritions

Nutrition Facts

Roasted Capsicum, Pumpkin, and Tomato Soup

Amount per Serving

Calories

150

% Daily Value*

Fat

 

6

g

9

%

Cholesterol

 

0

mg

0

%

Sodium

 

120

mg

5

%

Carbohydrates

 

25

g

8

%

Fiber

 

5

g

21

%

Sugar

 

9

g

10

%

Protein

 

4

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Red capsicums bell peppers: 2, halved and seeded
• Pumpkin diced: 2 cups (500 grams)
• Tomatoes: 4 large halved
• Olive oil: 3 tablespoons 45 ml
• Onion chopped: 1 medium-sized
• Garlic minced: 3 cloves
• Vegetable or chicken broth: 5 cups 1.2 liters
• Fresh basil chopped: 1/4 cup
• Salt and pepper: to taste
• Red pepper flakes: a pinch optional
• Fresh cream: for garnish

Instructions

• Begin by preheating your oven to 425°F (220°C).
• Place the halved capsicums, diced pumpkin, and tomatoes on a baking tray. Drizzle with 2 tablespoons of olive oil, sprinkling some salt and pepper over them.
• Roast these vegetables in the oven for about 25 minutes, or until they are tender and slightly charred.
• In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, sautéing until translucent.
• Stir in the minced garlic and, if you like, a pinch of red pepper flakes for a little kick. Sauté for another minute.
• Once the roasted vegetables are ready, add them to the pot.
• Pour in the vegetable or chicken broth, ensuring the vegetables are submerged. Let the mixture come to a simmer.
• Once simmering, reduce the heat and let it cook for another 15 minutes.
• Turn off the heat and blend the soup using an immersion blender until smooth. If you don’t have one, transfer the soup to a blender in batches and blend until smooth.
• Return the smooth soup back to the pot. Add the chopped fresh basil, and season with more salt and pepper if needed.
• Gently heat the soup again just before serving.

Notes

Tips:

For an added smoky flavor, char the capsicums directly on a gas flame before roasting.
A dash of nutmeg can be added for an extra layer of flavor.
Fresh thyme or rosemary can be used as an alternative to basil.
For a creamier consistency, add a splash of coconut milk or regular cream before serving.

Serving Suggestions:

Serve the soup hot, garnished with a swirl of fresh cream.
A sprinkle of roasted pumpkin seeds or croutons can add a delightful crunch.
Offer a slice of rustic bread or a grilled cheese sandwich on the side.
Pair with a light, refreshing salad to round out the meal.