Image of Blog

Blog

Image of Breakfast

Breakfast

Image of Dessert

Dessert

Image of Drink

Drink

Image of Main

Main

Image of Snack

Snack

Image of < 30 Minute

< 30 Minute

Image of Baking

Baking

Image of Vegan

Vegan

Fall Special Pumpkin & Red Pepper Soup // Winter Dinner Recipes

Richa GuptaThu Oct 26 2023
VeganLunchMainSoup
Fall Special Pumpkin & Red Pepper Soup // Winter Dinner Recipes

When the cold days arrive, all we want is some comfort in a bowl. Thick, creamy, and rich in flavors – this pumpkin soup is a total delight. It also has the goodness of smoky roasted peppers (or paprika) which makes the soup even more gorgeous and delicious. And it doesn’t end here. The seasonings and herbs added to it do not just make it tastier but the aroma in your kitchen will make you dream about this soup for days. The combination is something which you must try.

Also, try Vegan Tom Kha Gai Soup, Italian Minestrone Soup, and Creamy Tomato Soup.

Story Time

When we came to Germany, we saw so many different kinds of pumpkins. They come in all kinds of shapes and sizes and colors too. It’s fall season in Germany and every supermarket is full of pumpkins. They always fascinated me to try but since we were not used to making fall recipes using pumpkin, I never bought it. But you just can’t ignore them. So, I got one small pumpkin at home and decided to start with something easy – soup. I tried it last year and I am happy to say that now I look forward to the season to try some pumpkin recipes.

I started with Roasted Pumpkin and Carrot Soup. To the soup, I even added tomatoes and some herbs to enhance the color and flavor even more. It looked gorgeous and we had a very warm, comforting, and cosy experience having it for dinner. We paired it with some ciabatta bread which tastes delicious with creamy soups. In fact, Jatin loved it too. His words – I did not have many hopes for this soup but it is surprisingly delicious. That gave me the confidence to try more recipes using this gorgeous gem of an ingredient.

What are the different kinds of Pumpkins available?

There are many kinds of pumpkins available in the market during the fall or autumn season. The options include Golden Nugget, Butternut Pumpkin, Kabocha Squash, Cinderella, Sugar Pie, etc. But obviously, different regions grow different kinds of pumpkins depending on the temperature, soil conditions, or other factors. And they have different names also in different regions. For example, Butternut Pumpkin is also known as Butternut Squash. So, don’t get confused.

For this soup recipe, I would suggest trying it with any kind of pumpkin that you can find. You can use golden nugget (Hokkaido Pumpkin) or butternut pumpkin. Both of them give amazing results. You simply can not go wrong with this recipe and with such a humble vegetable.

Photo by NEFF

Which season is best for Pumpkin?

Pumpkin is available during the fall and early winter seasons (or autumn season). You can easily get them in the month of September till November. Make use of this delicious vegetable when it is in season. It is nutritious and good to strengthen your immune system.

Can we boil the vegetables instead of baking or roasting them in the oven?

Yes. Why not?

This recipe is just a guideline to include some nutritious and natural ingredients in your diet. You can customize the recipe based on your taste buds, your preferences, what is available in your kitchen, etc. Instead of baking the vegetables, you can roughly cut them and pressure cook them for a few minutes until soft. Or you can steam them.

Ingredients Used – for quick reference

Pumpkin and pepper soup

Preparation Photos – for quick reference

Pumpkin and pepper soup

Pumpkin and pepper soup

Is this recipe vegan?

Yes. This recipe is vegan. All the ingredients used in this recipe are plant-based.

More Vegan Recipes: Vegan Pesto Pasta, Vietnamese Summer Rolls, and Mushroom Sauce Pasta.

How to store Pumpkin and Red Pepper soup?

This roasted pumpkin soup can be refrigerated for up to 3 days. Reheat while serving.

You can even freeze this soup for around 2 to 3 weeks. I don’t prefer the freezing option but if you have time constraints then go with it.

Easy Swaps

  1. Pumpkin: Replace it with Butternut Pumpkin or any other pumpkin that you can find.
  2. Herbs: You can even use basil, parsley, chives, etc. The fresh ones taste better but you can even add dried herbs.
  3. Coconut Cream: You can use cashew cream, almond cream, or any other plant-based cream or milk. If you are not vegan, you can even use any dairy alternative like fresh cream or milk.

More Dinner Soup Recipes – just as good

  1. Vegan Chilli Ramen
  2. Noodle Soup
  3. Creamy Tomato Soup
  4. Italian Minestrone Soup
  5. Vegan Tom Kha Gai Soup
Pumpkin and Red Pepper Soup

Now grab all the ingredients because you are ready to make this delicious, aromatic, and flavorful roasted pumpkin soup and red pepper soup at home. It is perfect to make in this cold weather. You will feel warm and comforted. Including different veggies and herbs in this season will also prevent you from common cold infections and diseases. So, make it, snug yourself in the bed, and enjoy this soup.

If you try this recipe & like it too, please share the photo of your creation on Instagram and tag us @thefearlesscooking. We just love to see your recreation of our recipes.

Happy Cooking 🙂

Love

Richa

Fall Special Pumpkin & Red Pepper Soup // Winter Dinner Recipes

Creamy. Aromatic. Vegan.

Roasted, creamy, and extremely flavorful and aromatic - this pumpkin soup is something that you must try in this fall (or winter) season. The seasonings and herbs added to it make it extra delicious and nourishing. 

Try this gem of an ingredient.

3

Servings

10 min

Prep Time

1 hr

Cook Time

1 hr 10 min

Total Time

Courses

Lunch Main

Cuisines

Vegan

Ingredients

Vegetables

Seasoning

Other

Garnish

Steps

Bake Veggies
  1. Preheat oven to 180°C, top/bottom setting.
  2. Cut the pumpkin slices lengthwise and remove the seeds. Roughly cut red peppers (or paprika) in half (lengthwise) and then into 3 parts. Place them in a large bowl.
    3. You may peel the pumpkin if needed.
  3. Add all the seasoning ingredients (except turmeric powder). Add approx. 1/4 Tsp salt at this stage. Toss everything well and make sure the seasonings are well coated with the vegetables. 
  4. Line a baking tray and place the vegetables on it. Do now overcrowd the pan. Leave some space in between. 
  5. Bake at 180°C in a preheated oven until well-roasted and perfectly cooked. It would take around 45 to 50 minutes.
  6. Once done, take it out of the oven and let it cool down before blending. 
Prepare Soup
  1. Heat oil in a pan and add onion, garlic, and turmeric powder to it. Saute until lightly brown and cooked. It would take around 5 minutes on high flame.
    2. Add some broth to deglaze the pan.
  2. Let it cool down before blending. 
    3. Or throw in the vegetable broth to speed up the process. 
  3. In a blender, add roasted pumpkin and peppers, sautéed onion, and garlic along with the broth. Blend into a smooth puree. 
  4. Transfer it back to the saucepan, add coconut cream, and adjust the salt. Cook until it starts to boil. Stir occasionally. 
    5. It would take around 5 minutes on high flame.
  5. Once done, remove it from the flame and add lemon juice. Mix and serve hot.
Serving Suggestions
  1. Garnish the soup as needed - with some pumpkin seeds and a light drizzle of pumpkin seed oil or with some fresh coriander leaves. You can even drizzle some coconut cream on top. 
  2. Serve with some toasted ciabatta or baguette bread. It tastes amazing with the soup.
Notes
  1. Hokkaido is a small-sized orange-colored pumpkin. If you can't find it, use any pumpkin that is available.
  2. Instead of baking, pressure cook, boil, or steam the vegetables. 
  3. You can even blend until smooth using a hand blender.

FAQs

Which season is best for Pumpkin?
+

Pumpkin is available during the fall and early winter seasons (or autumn season). You can easily get them in the month of September till November. Make use of this delicious vegetable when it is in season. It is nutritious and good to strengthen your immune system.

Which pumpkin is best for soups?
+

The best pumpkin for soups is either a butternut pumpkin or that orange-colored, round-shaped pumpkin – Hokkaido Pumpkin. They add a nice flavor and aroma to the soup and they are good to build the immune system and fight infections. If you can’t find them, use any kind of pumpkin for soups that are available in your region.

The pumpkin comes in many different varieties – Golden Nugget, Butternut Pumpkin, Kabocha Squash, Cinderella, Sugar Pie, etc. Every region has its own kind of pumpkin. In fact, they are available with different names in different regions. You can use them for many different kinds of recipes like Pumpkin Soup, Pumpkin Pasta, Pumpkin Risotto, Pumpkin Sabzi (Indian), etc.

 

Can we refrigerate pumpkin soup?
+

Pumpkin soup can be refrigerated for 2 to 3 days. You can simply reheat while serving. You can even freeze it for around 2 weeks. Making fresh is always better but if you have time constraints then you can go for refrigeration or even freezing the pumpkin soup.

Is pumpkin soup healthy?
+

Pumpkin soup is healthy because it contains vitamins, minerals, and antioxidants. It contains Vitamin C which is good to build and strengthen your immune system. It even contains Vitamin A which is good for the eyes. It even contains some herbs that are packed with antioxidants. Top it up with some seeds and nuts and make it even more delicious and healthy.

Using canned pumpkin puree is not that healthy since it is not fresh. It even comes in aluminum cans and aluminum leeches into the food which makes it not a good option to consume. So, avoid using canned pumpkin purees.

Can we boil the vegetables instead of baking or roasting them in the oven?
+
Yes. Why not? This recipe is just a guideline to include some nutritious and natural ingredients in your diet. You can customize the recipe based on your taste buds, your preferences, what is available in your kitchen, etc. Instead of baking the vegetables, you can roughly cut them and pressure cook them for a few minutes until soft. Or you can steam them.

Tell us what you think

Search

Top

Hi There
Image of Richa Gupta - Creator of The Fearless Cooking

Hi There!

Welcome to my kitchen. I am Richa - the human behind the lens. I hope you found something interesting to cook today. If you are still confused, then try my all time favourite   pesto pasta. You will love it.

And then we can learn more about each other. After all, everything feels good after a happy meal 😁

book preview for Fall in love with the salads
☝🏼🥗 🎮
Level up your salad game
Our new Salad book "Fall in love with Salads" is out now. With this book you get:
  • 30 unique Salad recipes.
  • 30 all natural Salad dressings. No Chemicals!
  • A Salad Guide which helps you create 100s of new salads.
Buy E-bookBuy Hardcover
Support

I know how annoying it is when you want to read something and all those ads keep popping-up all over the place. That’s why, I will keep the space absolutely clean for your ultimate reading experience. Afterall, it is always nice to be served on a clean plate 🙏.


But honestly, we do need money to survive. So, if you want us to keep working and bringing the best of the recipes, do contribute here. Every dollar absolutely matters.

Support Now