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.
The Simple Ingredients
I throw in peppers, but you can of course add in carrots, tomatoes, celery or anything else you like. It is your soup after all. My preferred way to make the soup, however, is by sticking just to pepper as I find that it gives me the taste that I want in a pumpkin soup.
Onions and garlic are also a must for me with this recipe. Nothing brings flavour quite like it.
I don’t use stock cubes because I like to make recipes from scratch and I think that (especially because of the sun-dried tomato paste) all the flavour that you need is already here!
How to make the soup?
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!
The Best Pumpkin Soup
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!