Roasted Red Pepper and Pumpkin Soup

Super simple
Super simple
Super simple
Super simple
0:50 m

We had a howling great time when fellow food wizard Marsha came in to conjure up something spectacular in our cauldron... and this Pepper & Pumpkin Soup is completely spook-tacular! Perfect for warming your insides on chilly autumnal nights and giving the family pumpkin to talk about!

Start cooking ➞




For the soup

<item-todo-done>2 tbsp mixed herbs<item-todo-done><item-todo-done>2 tbsp dried red chilli<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>100g red lentils<item-todo-done><item-todo-done>1 tbsp turmeric<item-todo-done><item-todo-done>4 red bell peppers<item-todo-done><item-todo-done>1 pumpkin<item-todo-done><item-todo-done>1 vegetable stock cube - mixed with 650ml boiling water<item-todo-done><item-todo-done>1 x 400g can of chopped tomatoes<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done>

To serve

<item-todo-done> chunky bread<item-todo-done><item-todo-done>1 red onion<item-todo-done>

Before you start

Preheat oven to 180ºC | Large saucepan | Stick blender

Prepare the pumpkin

  • Dice the pumpkin into cubes and place into a bowl
  • Add olive oil, turmeric and mixed herbs
  • Place on a baking tray and roast until tender, around 30 to 35 minutes

Start your soup mixture

  • Chop your garlic, red onion, dried chilli and red pepper
  • Add your garlic, onion and pepper to a saucepan over a medium heat and cook until soft
  • Pour in a tin of chopped tomatoes, then fill the empty tin with water and add to your pan
  • Add a stock cube and your lentils, and bubble away for 20 mins
  • Add in the roasted pumpkin and allow to cook for a further 10 minutes

Blend your soup

  • Grab your stick blender and blitz until smooth
  • Serve warm with some chunky bread

Cost per portion


CO2e per portion

//Sources //