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As the leaves begin to turn and the air takes on a crisp chill, the culinary world shifts towards heartwarming dishes that celebrate the flavors of autumn. One such dish that has captured the hearts of many is pumpkin soup, a staple that evokes feelings of warmth and comfort. However, this recipe elevates the traditional pumpkin soup by introducing roasted red peppers, adding a delightful twist that enhances both flavor and nutrition. The combination of these two ingredients creates a vibrant, rich soup that is perfect for cozy evenings or festive gatherings.

Pumpkin & Roasted Red Pepper Soup

Experience the warmth of autumn with this delicious Autumn Bliss Pumpkin & Roasted Red Pepper Soup. Combining the rich flavors of pumpkin and sweet roasted red peppers, this comforting dish offers a nutritious twist on a classic favorite. Perfect for chilly evenings, it’s packed with vitamins and antioxidants to support your health. Follow a simple preparation guide to create a hearty, vibrant soup that will be a hit at any fall gathering. Enjoy the delightful flavors of the season!
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Ingredients
  

2 cups fresh pumpkin puree (or canned)

2 roasted red bell peppers, peeled and chopped

1 medium onion, diced

2 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk (full-fat for creaminess)

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

Salt and pepper to taste

Fresh cilantro or pumpkin seeds for garnish (optional)

Instructions
 

Prepare Ingredients: If you're using fresh pumpkin, peel, seed, and cube it. Roast it in the oven at 400°F (200°C) for about 20-25 minutes until tender. Meanwhile, roast the bell peppers over a flame or in the oven until the skin is charred. Place in a bowl, cover with plastic wrap, and let sit for 10 minutes before peeling.

    Sauté Onions and Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent (about 5 minutes). Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

      Combine Ingredients: Add the roasted pumpkin, roasted red peppers, cumin, smoked paprika, and cinnamon to the pot. Stir to combine everything evenly.

        Add Broth: Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 15-20 minutes to allow the flavors to meld.

          Blend the Soup: Using an immersion blender, puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.

            Finish with Coconut Milk: After blending, stir in the coconut milk and return the pot to the stove. Heat it gently until warmed through. Season with salt and pepper to taste.

              Serve: Ladle the soup into bowls, and if desired, garnish with fresh cilantro or a sprinkle of pumpkin seeds for added crunch. Serve hot with crusty bread or a dollop of sour cream.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings.