Pumpkin and capsicum soup
Pumpkin and capsicum soup features a blend of sweet pumpkin and smoky red peppers, combined with tomatoes and chicken broth for a warming, nutrient-rich meal. This simple recipe is perfect for any season, and it's easy to prepare in just a few steps.
Cook time 35 min
Prep time 35 min
Ingredients:
2 tsp olive oil1/2 onion
2 cups pumpkin
1 red pepper
1 can canned tomatoes
1 cup chicken gravy
Pumpkin and capsicum soup is a delicious and warming dish perfect for any season. This recipe combines the natural sweetness of pumpkin with the smoky flavor of red peppers, enhanced by the richness of tomatoes and chicken gravy. It's easy to make and packed with nutrients, making it a great option for a comforting meal.
Instructions:
- Dice the 1/2 onion.
- Peel and dice the pumpkin into small cubes.
- Dice the red pepper.
- Heat 2 teaspoons of olive oil in a large pot over medium heat.
- Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the diced pumpkin and red pepper to the pot.
- Stir occasionally and cook for about 10 minutes, allowing the vegetables to soften.
- Pour in the canned tomatoes (including their juice) and the chicken broth.
- Stir to combine all the ingredients.
- Bring the soup to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for about 20-25 minutes, or until the pumpkin is tender and fully cooked.
- Once the vegetables are tender, remove the pot from heat.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until you achieve a smooth consistency. Be cautious with the hot liquid.
- Taste the soup and season with salt and pepper as needed.
- Ladle the soup into bowls.
- Optionally, garnish with a drizzle of olive oil, some fresh herbs, pumpkin seeds or a dollop of yogurt or sour cream.
This pumpkin and capsicum soup is not only nutritious but also bursting with rich, hearty flavors. It's perfect for a cozy night in or as a starter for a larger meal. Enjoy it with a slice of crusty bread or on its own, and savor the blend of autumnal tastes in every spoonful.
Pumpkin and capsicum soup FAQ:
The total cooking time for the pumpkin and capsicum soup is about 35-40 minutes. This includes 5 minutes for sautéing the onion, 10 minutes for cooking the pumpkin and red pepper, and 20-25 minutes for simmering the soup until the pumpkin is tender.
The pumpkin is done when it is tender and easily pierced with a fork. This typically takes about 20-25 minutes of simmering after adding the canned tomatoes and chicken gravy.
Yes, you can substitute vegetable broth for chicken gravy to make the soup vegetarian. Just ensure you also use a quality vegetable broth to maintain flavor.
A large pot or Dutch oven is recommended for this recipe. It should be able to hold at least 4-6 quarts to accommodate all the ingredients and provide enough space for stirring.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally.
Cooking Tips:
- For a smoother texture, use an immersion blender to puree the soup after it's cooked.
- To add more depth of flavor, roast the pumpkin and red pepper before adding them to the soup.
- If you prefer a vegetarian version, substitute chicken gravy with vegetable broth.
- Garnish the soup with fresh herbs like parsley or cilantro to add a touch of freshness.
- For a creamy version, stir in a splash of coconut milk or cream just before serving.
Nutrition Facts
1 ServingsCalories 260kcal
Protein 8g
Carbohydrates 50g
Fiber 12g
Sugar 24g
Fat 16g
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