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Britney Breaks Bread

Roasted Red Pepper and Pumpkin Soup

Roasted Red Pepper and Pumpkin Soup is the perfect soup to welcome the cooler weather that we've been having. It's SUPER easy to make and fairly quick too. Also, it's vegan and gluten-free -making this also a guilt free recipe. In this recipe, you'll find roasted red peppers, onions, herbs, and of c...
2
93
45 min
TOTAL TIME
182
CALORIES
$1.57
PER SERVING
Roasted Red Pepper and Pumpkin Soup
Ingredients
11 INGREDIENTS
8 SERVINGS
Dried Thyme
1 tsp dried thyme
Red Pepper Flakes
1 tsp red pepper flakes
Olive Oil
3 tbsp olive oil
Sage
3 leaves sage
for garnish
Red Peppers
3 whole red peppers
Heirloom Tomatoes
3 whole heirloom tomatoes
small
Sweet Onions
2 whole sweet onions
Dried Sage
1/2 tsp dried sage
Garlic
4 cloves garlic
diced
Coconut Milk
1 cup coconut milk
canned
Canned Pumpkin
15 oz canned pumpkin
Directions
11 STEPS
5 min
PREP TIME
40 min
COOK TIME
45 min
TOTAL TIME
View Directions on Britney Breaks Bread
Health Info
Macros
16g
CARBS
12g
FAT
3g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
MEDITERRANEAN
VEGAN
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Frequently Asked Questions
What type of pumpkin should I use for pumpkin soup?
Do I need to peel the pumpkin before making soup?
Can I use canned pumpkin instead of fresh pumpkin?
What other ingredients do I need besides pumpkin for pumpkin soup?
What is the best way to puree the soup?
Can I make pumpkin soup ahead of time?
How can I adjust the consistency of the soup?
What are some common mistakes to avoid when making pumpkin soup?