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Published on November 5th, 2012 | by Andrea Bertoli

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Roasted Red Pepper & Pumpkin Soup

Now that all the bloggers and readers of the world have had a chance to recover from their month of posting of the Vegan Mofo, I’ve come back with a delicious and warming soup that is easy to prepare. This is one of my favorite soups ever- sweet, creamy, and light, perfect for this time of year. This recipe was originally published two years ago, during my first winter on Maui. I was inspired by the chef at the small health food store where I worked for a short time. Featuring sweet Kabocha pumpkin, homegrown herbs, and vibrant red pepper, this soup is perfect for autumnal potlucks or any holiday feasts.

cheers for perfect soup (sorry for the bad photo)!

roasted red pepper and pumpkin soup

3 cups kabocha pumpkin, or other sweet squash, skinned and chopped
1 medium white potato, diced
1/2 cup shallots, sliced thinly
1/2 cup onions, sliced thinly
4 cloves garlic, chopped
2 medium red peppers, diced
2 tbsp olive oil
pinch salt, pepper, nutmeg, and cayenne
2 tbsp + 1 tsp honey or agave
handful of fresh sage leaves (about 1/4 cup chopped), or 1 tsp dry rubbed sage
2 cups veg broth
1/4 cup soymilk (or other milk)
1-2 tsp sesame oil

  1. Add pumpkin and potatoes to a large stockpot with enough water to cover and boil for about 15-20 minutes (see note below). When fork-tender, drain and set aside.
  2. Add shallots, onions, garlic, and red pepper and place in a big bowl. Add the olive oil, salt, peppers, nutmeg, and 1 tsp honey and toss until veggies are well coated. Bake at 400 for 20 minutes, then remove from oven and add the rest of the honey/agave and sage. Toss again, and bake for another 5-10 minutes, until the sage is wilted. It should smell delicious just as is!
  3. When the veggies are finished cooking (peppers and onions should be starting to blacken and sizzle), add to processor along with pumpkin and potatoes. Blend with broth until totally smooth, blending in batches if necessary. Return to stockpot, add soymilk and sesame oil, then simmer over low heat for 10 minutes to let the flavors meld. Add more salt/pepper/cayenne to taste.
  4. This soup keeps for a few days in the fridge, and is great over rice, with leftover lentils, or with greens for a very tasty quick lunch.


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About the Author

A vegan chef, cookbook author, educator, writer, surfer, and yogi based in San Francisco, Andrea is also the Accounts Manager for Important Media. Follow her foodie adventures at AndreaBertoli.com, Vibrant Wellness Journal, Green Living Ideas and Eat Drink Better. Find more from Andrea on Facebook and Instagram



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