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The Best Pumpkin Soup

October = Pumpkin soup. Obviously. This is my tried and tested recipe that I've stuck with for YEARS to get the most delicious and hearty pumpkin soup imaginable. Oh, and it's super easy to make too. And vegan. 
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 4 people

Ingredients

  • 2 tbsp olive oil
  • 1 onion
  • 1 red pepper
  • 2 cloves garlic
  • 2 tsp red pepper flakes
  • 1 tsp oregano
  • 15 oz pumpkin puree
  • 950 ml boiling water
  • 1 tbsp sun-dried tomato paste
  • 1 tsp salt
  • 1 tsp black pepper

Instructions

  • Heat the oil. Fry the diced onions with the olive oil. Cook until softened, and add the garlic. Cook for 2 minutes, then add the chopped peppers. Cook until softened. Add the tomato paste and brown the paste, stirring regularly.
  • Add the pumpkin puree, the boiling water and the seasonings. Cook until thickened, for around 20 minutes. Stir occasionally. Blend the soup (if you like). Serve with a squeeze of lime. Enjoy!