Roasted Red Pepper and Pumpkin Soup

Yield: 8-10 servings

Butternut squash serves as a good substitute for the pumpkin.


  • ΒΌ cup olive oil
  • 2 medium yellow onions, chopped
  • 2 teaspoons minced garlic
  • 2 teaspoons Chinese five-spice powder
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 6 cups chopped fresh peeled pumpkin
  • 2 12-ounce jars roasted red peppers in water, drained (1 pound by weight for peppers)
  • 3 cups chopped peeled sweet potato
  • 10 cups chicken broth (2 Β½ quarts)
  • optional garnish: chopped scallions, shaved Parmesan cheese, or chopped rosemary


  1. In a soup pot, heat the oil over medium-low heat. Add the chopped onion, garlic and spices (through salt). SautΓ© until onion is soft and translucent.
  2. Add pumpkin, red peppers, and sweet potato to the pot. Stir to combine. Put a lid on it and allow vegetables to steam for about 7 minutes.
  3. Β Remove lid and add broth to the pot. Bring mixture to a boil. Reduce heat and simmer for about 20 minutes or until vegetables are soft. Use a blender stick to puree the soup. Thin with additional broth, if required.


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