Vegan Roasted Red Pepper & Pumpkin Soup Bosh TV

Roasted Red Pepper and Pumpkin Soup

  • Super simple
  • 0:50 m
  • 11 ingredients

We had a howling great time when fellow food wizard Marsha came in to conjure up something spectacular in our cauldron... and this Pepper & Pumpkin Soup is completely spook-tacular! Perfect for warming your insides on chilly autumnal nights and giving the family pumpkin to talk about!

Serves: 4

Ingredients

For the soup

  • 2 tbsp mixed herbs
  • 2 tbsp dried red chilli
  • 2 tbsp olive oil
  • 100g red lentils
  • 1 tbsp turmeric
  • 4 red bell peppers
  • 1 pumpkin
  • 1 vegetable stock cube - mixed with 650ml boiling water
  • 1 x 400g can of chopped tomatoes
  • 3 garlic cloves

To serve

  • chunky bread
  • 1 red onion

Before you start

Preheat oven to 180ºC | Large saucepan | Stick blender

Step 1

Prepare the pumpkin

  • Dice the pumpkin into cubes and place into a bowl
  • Add olive oil, turmeric and mixed herbs
  • Place on a baking tray and roast until tender, around 30 to 35 minutes

Ingredients

  • 2 tbsp mixed herbs
  • 2 tbsp olive oil
  • 1 tbsp turmeric
  • 1 pumpkin
  • 3 garlic cloves

Step 2

Start your soup mixture

  • Chop your garlic, red onion, dried chilli and red pepper
  • Add your garlic, onion and pepper to a saucepan over a medium heat and cook until soft
  • Pour in a tin of chopped tomatoes, then fill the empty tin with water and add to your pan
  • Add a stock cube and your lentils, and bubble away for 20 mins
  • Add in the roasted pumpkin and allow to cook for a further 10 minutes

Ingredients

  • 2 tbsp dried red chilli
  • 100g red lentils
  • 4 red bell peppers
  • 1 vegetable stock cube - mixed with 650ml boiling water
  • 1 x 400g can of chopped tomatoes
  • 1 red onion

Step 3

Blend your soup

  • Grab your stick blender and blitz until smooth
  • Serve warm with some chunky bread

Ingredients

  • chunky bread