Roasted Red Pepper and Pumpkin Soup
Roasted Red Pepper and Pumpkin Soup is the perfect soup to welcome the cooler weather that we've been having. It's SUPER easy to make and fairly quick too. Also, it's vegan and gluten-free -making this also a guilt free recipe. In this recipe, you'll find roasted red peppers, onions, herbs, and of course, pumpkin! I also added a few tomatoes for a little acidity.
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
Calories: 119kcal, Carbohydrates: 14g, Protein: 3g, Fat: 7g, Saturated Fat: 6g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 256mg, Potassium: 413mg, Fiber: 3g, Sugar: 7g, Vitamin A: 8828IU, Vitamin C: 20mg, Calcium: 52mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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