This post may contain affiliate links. Please see our disclosure policy.
Roasted Red Pepper and Pumpkin Soup is the perfect soup to welcome the cooler weather. It’s SUPER easy to make and fairly quick too.
For more cozy roasted red pepper soup, try my roasted red pepper and gouda soup!
In this recipe, you’ll find tons of flavor – roasted red peppers, onions, herbs, and of course, pumpkin! I also added a few tomatoes for a little acidity.
This soup is creamy and flavorful and has such a pleasant and warm taste. The roasted red peppers really shine and when you add the pumpkins, it adds a really beautiful texture that’s almost like velvet.
I also added a little coconut milk to build on the tastes and topped with sage and red pepper flakes. It’s SO good!
Have you found pumpkin as of yet? Many are mentioning that they’ve had difficulty finding canned pumpkin in the grocery stores. I, too, had this issue so I went to Thrive Market and ordered it online! I now have more pumpkin than I know what to do with! However, I’m not complaining. It gives me A LOT of room to test recipes and be festive.
Roasted Red Pepper and Pumpkin Soup
As I mentioned earlier, this recipe is pretty simple. There’s not a lot involved. In fact, that’s one of my favorite aspects about soup – it’s super easy to make. Anywho, I started with a large dutch oven pot. I added red peppers, onions, a few tomatoes, thyme, red pepper flakes, a ton of garlic, and salt and pepper to my liking. Then I drizzled everything with olive oil, covered with a lid, and popped in the oven for 30 minutes.
After 30 minutes, the vegetables should be fairly soft. I used an immersion blender to blend the contents of the soup, however, you can certainly use a blender if you don’t have one! The result is the same, I simply hate making more dishes than need be. lol Once everything is blended, add the pot back to the stove over low heat and then add the canned pumpkin and coconut milk. At this point, I added a little more garlic and salt and red pepper flakes (I like a nice kick). Simmer for about 5-8 minutes and you’re done! So simple and fairly quick. This recipe makes enough to last a few days too!
Enjoy this soup with my savory pumpkin popovers!
My Husband had this with a grilled cheese sandwich and WOW, the combo was better than tomato soup. I was shocked! I hope that you enjoy this as much as we did. If you make this, let me know if the comments or tag me on Facebook or Instagram!
Want more delicious and beautiful recipes? Subscribe to my newsletter to receive the latest seasonal creations as soon as they’re released!
If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Roasted Red Pepper and Pumpkin Soup
Equipment
- Dutch oven or Pot
- Immersion Blender or Blender
Ingredients
- 3 tbsps Olive Oil
- 3 Red Peppers
- 2 Sweet Onions
- 3 Heirloom Tomatoes, small
- 4 cloves Garlic, diced
- 1 tsp Thyme, dried
- 1/2 tsp Sage, dried
- 1 tsp Red Pepper Flakes
- 15 oz Canned Pumpkin
- 1 cup Coconut Milk, canned
- 3-4 Fresh Sage Leaves, for garnish
Instructions
- Preheat oven to 425 degrees F.
- Prepare red peppers by cutting off the stem and removing seeds. Remove skin from onions and any stems from the tomatoes. Dice garlic finely. Add to a dutch oven and sprinkle with olive oil. Add thyme, red pepper flakes, sage, and salt and pepper to taste.
- Cover dutch oven with a lid and roast in the oven for 30 minutes. Remove from oven and blend with an immersion blender or a blender until veggies are smooth. Add pumpkin and coconut milk and stir until mixed in. Simmer on low heat for 5-10 minutes.
- Garnish with sage leaves.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super easy and delicious recipe! I added carrots to the roasted veggies mix, soooo yummy!
So glad to hear, thank you!
Great flavor!
Thank you!
LOVED THIS SOUP! So cozy and the flavors are exceptional.