Tuesday 21 January 2014


Soup is my all time favourite. It is the most frequently cooked meal in my kitchen. And why not, it is quick, easy, healthy and appetizing. What more reason would you need for a bowl full of creamy indulgence. A perfect comfort food for chilly nights served with some crusty bread or croutons!! Some pan grilled garlic breads are my personal favourite. With the wholesome goodness of pumpkin alongside the flavour of smoky and lusciously sweet roasted red capsicum this hearty and filling soup will soon be your family favourite. Serve as a main or just an entrée.
Today's post is specially for all my readers in the northern hemisphere who has been battling the madness of winter. Enjoy a cuppa or a bowl full of this roasted bell pepper and butternut soup and warm up your souls. This soup is also great when served chilled. For me a bowl full is perfect for every season.

A complete Vegan's Delight, just use vegetable stock instead of chicken stock. You may also use stock cubes and add plain water.
To make Roasted Red Capsicum and Butternut Soup you will need :
1kg Pumpkin (washed, peeled and cubed)
1large Spanish (Red) Onion
1large Red capsicum
2-3 tablespoon of Butter or Olive Oil.
2-3 clove of Garlic ( no need to peel)
Handful of Basil Leaves
4-5 cups of Chicken/Vegetable stock
1cup milk or single pouring Cream
Chopped Spring Onions for garnish
OR chopped Chives for garnish
Sour Cream for serving
Salt to Season (if needed)
1/4 teaspoon Nutmeg Powder   
1/4 teaspoon White Pepper
Freshly ground Black Pepper to season
Step 1:  Preheat Oven to 200 degrees.
Step 2: Coat 1 whole capsicum with olive oil and place in a baking dish. Throw in the garlic cloves in the same dish and roast for about 20 mins. Do not over roast or else the garlic will burn and taste bitter. 
Once the skin starts to blacken and u see blisters on the skin your capsicum is ready. Carefully remove from the oven  using oven gloves cover with aluminium foil and let it rest until cool. Remove foil and peel skin off .Remove all seeds if any from inside. Set aside in the same dish. Do not discard the valuable juice and oil in the dish from the roasted capsicum. This is your flavour booster. Also gently squeeze the garlic cloves to extract the flesh and set aside with the capsicum in the same dish. Discard all peels.
Step 4: In a saucepan heat butter or olive oil. Once the butter is hot quickly add the onions. Fry until light brown .
Step 5: Add the Pumpkins. Cook for 5-10 mins on medium heat.
Step 6: Throw in Basil Leaves, nutmeg powder, white pepper powder, and add the roasted capsicum and garlic along with the juice from roasting.
Step 7: Add Chicken stock cubes and water or pour in ready chicken stock.
Step 8:  Bring it to boil. Cover and cook until the pumpkins are tender. This should take approximately 25-30 mins on medium heat.
Step 9: Check Seasoning.  
U may even cook this in a pressure pan. Cook until 4-5 whistles go off. This recipe is good to yield 4 servings.

Step 8 Use a blender and blend to a smooth puree. Add milk or cream and blend until combined on low speed. 
Spoon into bowls and season with some black pepper , garnish with spring onions and dollop of sour cream. If you do not wish to use dairy such as milk or cream try using coconut cream or coconut milk for a delicious twist. You may even use some chopped chives for garnish along with some grated parmesan cheese.

My Kid's are just crazy about soup. That is another reason why cook this so often. Ahhhhhh!! That makes my job sooo much easier. Excellent for those tired nights. Quick and easy dinner with no fuss at all. So don't have any doubts at all. Print this recipe and enjoy this delish for your dinner tonight!!


Thank you for stopping by! If you like this post please leave a feedback. For regular updates on more mouth-watering and exclusive recipes  "LIKE" my page on facebook

With deep care



  1. Just love that color and texture, so inviting !!!

  2. Mmmm... I can tell this soup is very delicious and healthy. Thank you for sharing :)


01 10