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Your email address will not be published.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 *

Super easy purple cabbage with dijon dressing

The humble cabbage gets a boost with the purple cabbage variety. Simple yet tasty with the addition of Dijon mustard. This dish is sure to brighten up your plate …

Steamed asparagus with almonds

We love using seeds to enhance the taste of simple foods. Did you know that almonds are actually seeds even though we commonly refer to them as a nut? Soaking the almonds make it easier…

Easy carrot 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 extra virgin olive oil. After cooking place fritters on absorbent paper to absorb oil…

Roasted vegetable wrap with pesto

We love the taste of roasted vegetables and with the added extra flavour of pesto just gives it that extra edge. We have used Lebanese bread for…

Almond & date slice

Everyone likes a little sweet snack here and there so why not try these easy to make sugar free alternatives. Made with almonds, the sweetness of dates…