Menu

Roasted pumpkin, capsicum & tomato soup

Prep 70 (for homemade stock) & 20 min - Cook 25 min / Serves 4 / Photographer – Janet Zenari / LoadingBookmark / Print /
  • Details
  • Leave a Comment
  • Related Items

The roasted vegetables combine with the homemade vegetable stock to make a very simple yet tasty soup.  Best with homemade vegetable stock but if you are time poor you can substitute with a good quality packaged stock.

Ingredients

  • 1L / 1.7pt vegetable stock (homemade or packaged) – less stock for thicker soup
  • 4 tomatoes –  washed, blanched
  • 1 tablespoon olive oil – for roasting
  • 4 cups butternut pumpkin – peeled, rinsed, diced
  • 1 red capsicum – seeded, washed, halved
  • 1 tablespoon olive oil – for frying
  • 1 onion – peeled, rinsed, sliced finely
  • 1 garlic clove – peeled, rinsed, crushed

Check All / Uncheck All

Directions

  1. Prepare the stock.  Prepare vegetables.
  2. Preheat fan-forced oven to 200C / 390F.
  3. Fill a large pot with water and bring to the boil.  Add tomatoes for 1-2 minutes to blanch.  Remove, peel skins and slice in half.
  4. Oil the oven proof dish add tomatoes faced down, capsicum and pumpkin. Place dish into oven for 15 minutes.
  5. In a large pot add olive oil and heat to medium, cook the onions and garlic for 2 minutes.
  6. Place prepared roasted vegetables and vegetable stock into the pot on high bringing to the boil. 
  7. Lower heat and simmer covered for 25 minutes.  In a food processor or blender blend soup and serve.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Roasted squash, zucchini & capsicum mix

This is a quick and easy dish to prepare to accompany many dishes. It particularly works well when combined with main dishes that use the oven…

Rosemary pasta marinada

The fresh rosemary gives this pasta a distinctive taste and with the marinated vegetables you get rosemary pasta marinada…

Gourmet salad with marinated vegetables

With this salad you don’t even need a dressing as the marinade from the jars make a good one. Make sure to use good quality sun-dried tomatoes, chargrilled capsicums and olives…

Simple & basic pesto

Pesto is great to have in a variety of dishes. It can be the highlight of a pasta, a base for a wrap or a pizza. Topping for chicken and a variety of other dishes…

Easy zucchini fritters with spelt & brown rice flour

This dish is a quick and easy meal served ideally with a salad. You can cook with any type of oil, our preference is olive oil. After cooking place fritters on absorbent paper to absorb oil…