Pumpkin and Roasted Red Pepper Soup


Hello Fall and all things pumpkin, I missed you!!! And more importantly Pumpkin and Roasted Red Pepper Soup, 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 pumpkin and roasted red pepper soup NOW! Seriously, tonight. Because you will want leftovers for lunch tomorrow, I promise you that!

Need more pumpkin goodness? Check out: Pumpkin Mascarpone Cheesecake with Candied Cinnamon Pecans, Pumpkin Ravioli with Parmesan Sage Cream Sauce, or our Pumpkin Spice White Russian Cocktail.

Pumpkin and Roasted Red Pepper Soup

Recipe by Angela and Mark Course: SoupsCuisine: AmericanDifficulty: Easy


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Cooking time


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Warm, hearty, and delicious. Pumpkin and roasted pepper soup is what we wait for all year.


  • 3 cups 3 Pumpkin Puree

  • 1 medium Red Bell Pepper (Roasted)

  • 1/4 tsp 1/4 Cinnamon

  • 1/2 tsp 1/2 Smoked Paprika

  • 1 tsp 1 Salt (to taste)

  • 1 tsp 1 White Pepper (or black) (to taste)

  • 2 tsp 2 Fresh Thyme (fine chopped leaves)

  • Chicken or Vegetable Stock (As needed for consistency)

  • 2 tsp 2 Extra Virgin Olive Oil (best quality EVOO)

  • 6 tsp 6 Goat Cheese (3 per serving) – optional


  • In a food processor, process pumpkin puree and roasted (peeled and seeded) red bell pepper together until smooth
  • In saucepan on medium heat, add pumpkin/pepper mixture and cinnamon, paprika, salt, pepper and thyme
  • If consistency is too thick add stock to thin
  • Simmer for 10 minutes and season as needed to tasteOptional: For cold soup/gazpacho, let soup cool and refrigerate before serving
  • 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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