Pumpkin and Roasted Red Pepper Soup

Hello Fall and all things pumpkin, I missed you!!!

If you are like us at all, we crave the first chill of Fall, the blankets and hoodies, the crisp air and unpredictable weather (here in Texas anyway), and of course PUMPKIN, PUMPKIN, AND MORE PUMPKIN! Well, let me help you dive right into Fall with this irresistible Pumpkin and Roasted Red Pepper Soup.

So, maybe you are like Mark and me and you are saying, “Bring it on!” Or maybe you are like my sister who says “Ew, no thanks! I’ll pass on the pumpkin. I don’t like pumpkin.” I found that people either love pumpkin or hate pumpkin. But this soup is surprisingly subtle on the pumpkin, and definitely doesn’t have that pumpkin spice pie type of taste that is the quintessential flavoring for almost everything in October (call me basic if you want, but I love those pumpkin spice lattes!). Anyway, this soup is NOT that. It is deep and rustic, warm and slightly spicy, rich and decadent. It is everything I have ever wanted in a pumpkin soup. So, for all of you I-don’t-like-pumpkin people, give it a shot! For all of you pumpkin lovers like Mark and me, make it NOW! Seriously, tonight. Because you will want leftovers for lunch tomorrow, I promise you that!

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Pumpkin and Roasted Red Pepper Soup

The best pumpkin soup you will ever eat!

Course Soup

Keyword Fall Recipes, Pumpkin and Roasted Red Pepper Soup, Pumpkin Gazpacho, Pumpkin Recipes, Pumpkin Soup

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 2 people

Calories 271 kcal

Author Cooking with Wine Blog

Ingredients

• 3 cups Pumpkin Puree
• 1 medium Red Bell Pepper Roasted
• 1/4 tsp Cinnamon
• 1/2 tsp Smoked Paprika
• 1 tsp Salt to taste
• 1 tsp White Pepper (or black) to taste
• 2 tsp Fresh Thyme fine chopped leaves
• Chicken or Vegetable Stock As needed for consistency
• 2 tsp Extra Virgin Olive Oil best quality EVOO
• 6 tsp Goat Cheese 3 per serving

Instructions

1. In a food processor, process pumpkin puree and roasted (peeled and seeded) red bell pepper together until smooth

2. In saucepan on medium heat, add pumpkin/pepper mixture and cinnamon, paprika, salt, pepper and thyme

3. 3. If consistency is too thick add stock to thin

4. 4. Simmer for 10 minutes and season as needed to taste

   Optional: For cold soup/gazpacho, let soup cool and refrigerate before serving
   

5. 5. Serve in bowls with a teaspoon per bowl of good quality olive oil and crumbled goat cheese (or feta if you want) on top

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