Vegan Roasted Capsicum and Pumpkin Soup
When the weather turns chilly, nothing beats a steaming bowl of soup to warm you from the inside out. If you're looking for a hearty and wholesome option, this vegan pumpkin soup recipe is a perfect choice.
This vegan pumpkin soup takes a bit of a turn from your usual, packed with vibrant flavours and rich textures, this soup combines the sweetness of roasted capsicum with the comforting creaminess of pumpkin.
You’ll begin by heating up your oven and placing your pumpkin and capsicum in there, creating some truly delicious, rich, sweet and smoky flavours that will elevate your soup to a whole new level.
There's something truly satisfying about a warm and nourishing bowl of soup, especially when it's packed with the goodness of plant-based ingredients. This vegan pumpkin soup is a testament to the fact that you don't need animal products to create a hearty and flavourful dish.
With the sweetness of roasted capsicum and the creamy richness of pumpkin, this soup will surely become a favourite in your household. It's perfect for chilly evenings, lazy weekends, or any time you need a comforting and nourishing meal.
So, gather your ingredients, fire up the oven, and embark on a culinary adventure with this delightful vegan soup recipe. Your taste buds and your body will thank you for this warm and flavourful dish!
INGREDIENTS
Vegan Pumpkin Soup Recipe - Roasted Capsicum & Pumpkin
1 red capsicum, quartered
Half a butternut pumpkin, cubed
1 brown onion, diced
4 garlic cloves, diced
1 large carrot, sliced
4 cups of vegetable stock
3 tbsp of vegan butter
Salt and pepper to taste
METHOD
Quarter and cube your red capsicum and butternut pumpkin and place on an oven tray. Lightly cover with olive oil and salt. Place in oven for 30 minutes at 180c.
In a large cooking pot, place diced onion, garlic and carrots with oil and cook until onions are slightly browned.
Add roasted capsicum and pumpkin to pot, and 4 cups of vegetable stock. Cover at a simmer for 30 minutes.
Take off heat and let cool before blending with an immersion blender.
Bring back to a low heat and add salt and pepper to taste, and vegan butter. Stir until fully blended.
