Roasted Red Pepper and Pumpkin Soup
- Super simple
- 0:50 m
- 11 ingredients
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!
Serves: 4
Ingredients
For the soup
- 2 tbsp mixed herbs
- 2 tbsp dried red chilli
- 2 tbsp olive oil
- 100g red lentils
- 1 tbsp turmeric
- 4 red bell peppers
- 1 pumpkin
- 1 vegetable stock cube - mixed with 650ml boiling water
- 1 x 400g can of chopped tomatoes
- 3 garlic cloves
To serve
- chunky bread
- 1 red onion
Before you start
Preheat oven to 180ºC | Large saucepan | Stick blender
Step 1
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
Ingredients
- 2 tbsp mixed herbs
- 2 tbsp olive oil
- 1 tbsp turmeric
- 1 pumpkin
- 3 garlic cloves
Step 2
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
Ingredients
- 2 tbsp dried red chilli
- 100g red lentils
- 4 red bell peppers
- 1 vegetable stock cube - mixed with 650ml boiling water
- 1 x 400g can of chopped tomatoes
- 1 red onion
Step 3
Blend your soup
- Grab your stick blender and blitz until smooth
- Serve warm with some chunky bread
Ingredients
- chunky bread