Pumpkin Soup With Roasted Pepper Salsa Recipe

Name: Pumpkin Soup With Roasted Pepper Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 - 2 red peppers; 800 grams pumpkin or butternut, cubed; 4 cloves garlic, whole and in skins; oil for drizzling; 1 onion, chopped; 2 cloves garlic, chopped; oil for frying; 4 cups warm stock; 6 dried apricots, finely chopped; 1 teaspoon chilli oil or 1 chilli finely chopped; salt and black pepper to season

Servings: persons

1 - 2 red peppers
800 grams pumpkin or butternut, cubed
4 cloves garlic, whole and in skins
oil for drizzling
1 onion, chopped
2 cloves garlic, chopped
oil for frying
4 cups warm stock
6 dried apricots, finely chopped
1 teaspoon chilli oil or 1 chilli finely chopped
salt and black pepper to season

1
["Preheat the oven grill.", "Place the peppers on a baking tray and place under the grill. Allow the skin to blacken (turn the peppers 90 degrees every 4 minutes or so). Remove the peppers and place in a plastic bag to sweat for about 20 minutes. Peel off the blackened skin and remove the stem and all seeds and set aside.", "While the peppers are sweating, reduce the oven temp to 200 degrees C", "Place the pumpkin/butternut and garlic on a roasting tray and drizzle with some oil. Roast until the pumpkin is cooked and the edges are starting to caramelise. About 30 - 40 minutes.", "Sweat the onions and garlic in a splash of oil and fry over a medium heat until softened. Add the pumpkin/butternut and sweat for a further 5 minutes.
2
Add the stock and let it simmer for about 10 minutes. Season with salt and pepper.", "Remove from the heat and puree the soup. Add some more stock if required.", "In a food processor, squeeze the roasted garlic from the skins. Add the peppers, apricot and chilli oil or fresh chilli. Blitz for a few seconds at a time until the mixture is still chunky.", "Serve the soup with a dollop of the salsa."]

1484

kcal

Calories

163

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 - 2 red peppers, 800 grams pumpkin or butternut, cubed, 4 cloves garlic, whole and in skins, oil for drizzling, and more.

Yes, Pumpkin Soup With Roasted Pepper Salsa falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pumpkin Soup With Roasted Pepper Salsa

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