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Your email address will not be published.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 *

Caramel date slice

A raw decadent sweet filled with natural goodies. A few ingredients bring that sweet taste that we crave in a caramel slice …

Cherry tomato & chilli pasta

This is a recipe that will get you out of a tight spot if you have not much time to collect ingredients or cook. This simple pasta dish comes together in a breeze and is tasty…

Herb penne with bocconcini, chargrilled capsicum & olives

A quick and easy dish that can be eaten warm or cold as a pasta salad. We generally like to eat the dish warm in winter and cool in summer. We have used baby bocconcini in the recipe but you…

Veggie spaghetti puttanesca

A simple pasta dish that made its way on the scene around the mid 20th Century and usually includes anchovies. Our recipe centres around vegetables and herbs that make a quick and tasty meal…

Spinach & potato rice bake

A simple rice meal that gets a lift with a combination of humble vegetables and two cheese combinations. Topping the bake is a mixture of butter and oil which gives it a,,,