Monday, January 28, 2013

Red Pepper Pumpkin Soup

This being my first post this year, wishing all my readers a healthy and blessed New Year!
I've been away from blogging for a couple of months now. But rest assured I've been busy. The last year I have been pursuing an old passion of mine very keenly- Organic Gardening. Happy to report I've been quite successful in nuturing a cozy herb collection and a few veggies as well. It has been a great learning experience I will be posting pictures soon. 

This month for the Secret Recipe Club I was assigned Julianne's blog Adventures of Kitchen Ninja. As I browsed through Julianne's blog I was delighted to find that she shares a passion for gardening as well! I spent a lot of time going through her recipes and I found it very difficult to settle with one. All of them seemed very inviting. Finally I decided to prepare Red Pepper Pumpkin Soup and I am really glad I did! It turned out to be such a delectable, nutritious and bright looking soup! The combination of red pepper, pumpkin and sweet potato gives a lovely blend of flavours along with the colour. I kept to the recipe, just added a wee bit of cilantro to give a tinge of green and a touch of fresh herbs.

Red Pepper Pumpkin Soup
3 cups cubed pumpkin  
3 cups chopped red bell pepper
1 1/2 cups chopped sweet potato 
1/2 cup sliced green onion/spring onion
1 teaspoon ground cumin
3 garlic cloves 
salt to taste
1-2 tablespoons olive oil
5-6 cups stock 
1-2 tablespoon butter
Freshly chopped cilantro (coriander)

  • Toss the first 8 ingredients on a baking tray, drizzle with olive oil and roast for about 30 minutes or until tender.
  • Place the roasted vegetables in a soup pot with the stock and bring to a boil. Lower the heat and cook till all the flavours are well combined.
  • Remove from the heat, cool and puree in batches until smooth. At the last pulse add the freshly chopped cilantro.
  • Stir in the butter and serve. 
  • Serve best with grilled cheese or green salad.


  1. Hoping hard that my pumpkin ripens well so I can try to make this :). Thanks for sharing, Shirley!

  2. Your recipe is in a way broadly similar to the sambhar I make with the first 3 ingredients and along with fenugreek and green chillies it makes our fried sambhar worth a try!
    Ok coming to my doubt ..what constitutes the chinese spice ?and what are green onions? thanks in advance!do poke when you have replied!

  3. The soup sounds wonderful - and I have the ingredients!
    mary x

  4. Guess who had your blog???? ME! ;-) Hope you like my post, and that you are having a great Reveal Day!

    Nice to "meet" you...

  5. This soup looks and sounds fantastic! Happy "reveal" day!

  6. I have always heard that pumpkin and sweet potato go well together in savory dishes, but I've never gotten the chance to try it! The soup looks delicious :)

    Happy reveal day.

  7. Glad to see you back with a healthy and yummy recipe...would love to have a bowl of this soup!


  8. What a beautiful delicious looking soup. I agree cilantro is good in most any thing! Happy New Year!

  9. Perfect soup for these cold winter nights! Great SRC pick!

  10. This soup looks absolutely delicious and it's one a low-carber can have! I look forward to trying it!



Blog Widget by LinkWithin