Roasted Red Pepper and Pumpkin Soup

Roasted Red Pepper and Pumpkin Soup

This one is genuinely one of our favourite soups to make when the weather turns and you want something that feels proper warming and a bit special. The roasted pumpkin brings this gorgeous natural sweetness, and when it hits the smoky roasted red pepper and a kick of dried chilli, something really magic happens. We love how the Indian-inspired spices lift the whole thing without overpowering it. It takes a bit of time but every single minute is worth it. Make a big batch tonight, you'll be glad you did.

Cook: 50 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Stick blender

Ingredients

  • 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
  • chunky bread
  • 1 red onion

Method

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
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
3

Blend your soup

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

Tips & Variations

  • Roast your peppers too: If you have time, throw the red peppers on the roasting tray with the pumpkin instead of softening them in the pan. It adds an extra layer of smokiness that we absolutely love.
  • Spice it up: Henry always adds a pinch more chilli than the recipe says. If you like heat, go for it. A swirl of chilli oil at the end is also a great shout.
  • Make it creamy: A tin of coconut milk stirred in at the end turns this into something really luxurious. Ian discovered this by accident and now it's basically the only way he makes it.

Why This Works

The trick here is roasting the pumpkin with turmeric and mixed herbs before it ever goes near the soup. That step builds a deep, caramelised flavour that you just can't get from boiling. The chopped tomatoes add body and a little acidity that balances the sweetness of the pumpkin perfectly.