Roasted Red Pepper and Pumpkin Soup
Ingredients
- 2 Medium to Large Red Bell Peppers, diced
- 2 cups Pumpkin, peeled and diced or swap out for organic canned pumpkin
- 2 tbsp Dry Creek Olive Co. non-flavored olive oil (although we do love Cara Cara Orange olive oil with this soup)
- 3 Cloves of Garlic, crushed
- 1/2 cup Half and half or almond milk (if you prefer dairy-free soup)
- 1 cup Organic chicken broth (with salt)
- Red chili flakes and salt to taste
Instructions
- To begin making the Spicy Roasted Pepper and Pumpkin Soup Recipe, roast the pumpkins and the red peppers in a wok. Note: if you use a canned pumpkin sauce, cook the roasted red peppers only in a wok or frying pan.Heat a tablespoon of olive oil into a wok or frying pan; add the garlic, the red peppers, and the chopped pumpkin. Sprinkle salt and saute for a few minutes until you notice the peppers and pumpkin are cooked and soft.Once the pepper and pumpkin have softened, allow it to cool before blending all the ingredients. If you have a blender that can absorb heat, you can combine it immediately.Add all ingredients to the blender (including the roasted peppers and pumpkin). Blend, adding small portions of stock and half and half at a time to make a smooth puree. Adjust the consistency of the soup by adding more half and half or water or stock. Test for salt and adjust to suit your taste.Warm the Roasted Pepper and Pumpkin Soup when ready to serve. Top with some crushed black pepper and sour cream or basil and pesto for those cool fall and winter nights.Serve the Roasted Pepper and Pumpkin Soup as a weeknight dinner or even for holiday parties.