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


  • 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


  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