Roasted Red Pepper & Pumpkin Soup

Roasted Red Pepper & Pumpkin Soup

With the weather getting a little cooler we're jumping on the soup train! And in honour of Halloween we've made another pumpkin based soup. We've also combined it with one of our favourite veggies, red peppers. Roasting all of the veggies creates a much more intense flavour - meaning you can use less stock cubes and salt!

Pumpkin’s amazing colour is down to the large amounts of beta-carotene in it. Your body convert this into retinol (vitamin A) which is great for your skin and eyes. The combination of vitamin A and C is also amazing at supporting your immune system. Similarly, red peppers also contain a huge amount of carotenoids and vitamin C - they're actually the most nutritious out of all bell peppers. This is because they’ve had longer to ripen so they contain more carotenoids (over 30 different types!), vitamin C and other antioxidants. Just 1 cup of red peppers will provide you with over 150% of you daily vitamin C needs! All of these plant nutrients (also called phytonutrients) protect you against free radicals that can damage your body’s cells and lead to disease.



  • ~800g pumpkin
  • 2 red peppers (chopped in half with seeds removed)
  • 3 plum tomatoes
  • 2 onions (we used a combo of brown and red)
  • 3 garlic cloves
  • 2 TBSP olive oil
  • salt & pepper to taste
  • ~1L vegetable stock
  • 1 TBSP harissa (use chilli flakes if you don't have any or exclude if you want a mild soup)
  • 2 large handfuls of walnuts (we like to use roasted)

*we topped with some crumbled goats cheese, chives and crushed walnuts roasted in honey



  • Preheat the oven to 200°C.
  • Remove the skin from the pumpkin and chop into large cubes.
  • Roughly chop the onions into large chunks.
  • Place the squash, red peppers, onions and garlic cloves (whole with the skin still on) on a baking tray.
  • Drizzle the vegetables with the olive olive oil and add a pinch of salt and pepper.
  • Toss the vegetables and place the tray in the oven for ~25-30 minutes - add the tomatoes with ~15 minutes to go.
  • Add the roasted vegetables to a large pot with the walnuts and harissa. Make sure to remove the skin from the garlic cloves - it should pop off after roasting.
  • Cover the vegetables with stock. You can use more or less stock depending on the consistency you want.
  • Bring to the boil and then cover the soup with a lid. Reduce the heat and leave it to simmer for 10 minutes.
  • Using a hand blender, blitz the soup until smooth.