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rich red soup with bread

Pumpkin And Red Pepper Soup

Autumn soup recipe
Prep Time 5 mins
Cook Time 40 mins
Course Soup
Cuisine British
Servings 2
Calories 234 kcal


  • 2 tablespoons olive oil
  • 750 g pumpkin flesh chopped
  • 1 red pepper de-seeded and sliced
  • 1 onion peeled and sliced
  • 750 ml vegetable stock
  • 2 teaspoons paprika
  • Pinch cayenne pepper


  • Preheat the oven to 190 degrees C
  • Place the chopped pumpkin and red pepper on a roasting dish
  • Drizzle with 1 tablespoon of olive oil and stir a little to ensure it covers all the vegetables
  • Place in the oven for 15 to 20 minutes until the vegetables are starting to char slightly
  • Meanwhile, heat the remaining olive oil in a saucepan
  • Saute the onions
  • Add the pepper an pumpkin and cook for 2-3 minutes
  • Add the stock, paprika and cayenne pepper
  • Bring back to the boil and simmer for 20 minutes
  • Process in a blender
  • Reheat and serve immediately with crusty bread
Keyword easy soup recipe