Roasted Pumpkin and Red Pepper Soup Recipe

Submitted by Louise


  • 1 medium pumpkin
  • 2 red peppers
  • 1 ½ pints veg stock
  • Water
  • Salt and pepper


  1. Cut the pumpkin into melon slices and de-seed, cut peppers in half and de-seed.  Season and drizzle with olive oil.
  2. Roast for approx 35- 40 mins in a pre-heated oven at Gas Mark 4 (180°C/350°F) for 30 to 40 mins.
  3. Take out of oven, remove pumpkin from skin, chop up into chunks, chop up pepper, add to liquidizer/blender with veg stock and blend.
  4. Then put in saucepan, heat through and simmer for 30 mins (if too thick, add some water).

Lovely winter warmer with a bit of fresh granary bread.

Posted in All Recipes, Soup Recipes, Vegetarian Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *