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Roasted Spanish Pumpkin and Red Pepper Soup (Vegan)

by Spicie Foodie on November 16, 2012

Roasted Spanish Pumpkin and Pepper Soup | Vegan Recipe by Spicie Foodie

These cold dreary days of late autumn have me longing for the warm blue skies of summer. When the days are long and the soup is cold rather than hot. When tomatoes glow red, are juicy, ripe and ready for a refreshing bowl of gazpacho. As I write this my mind wants to escape with a trip to Malaga for some authentic gazpacho. Sigh

Roasted Spanish Pumpkin and Pepper Soup | Vegan Recipe by Spicie Foodie

It will be a while before those sweltering days return, and for now I’ll have to suck it up and make the best of it. One way I’m doing so is by trying to bring a little summer onto my autumn table. This roasted Spanish pumpkin and pepper soup was inspired by summery gazpacho. It was the traditional tomato based gazpacho that aroused my interest. Of course we all know that an authentic tomato based gazpacho is made with fresh plump tomatoes not canned tomatoes or tomato juice -yuck. Unfortunately tomato season has passed and so I chose to create a recipe around seasonal pumpkin fruit instead.

Roasted Spanish Pumpkin and Pepper Soup | Vegan Recipe by Spicie Foodie

Cucumbers are one of the traditional ingredients in gazpacho, but I just could not see it pairing well with pumpkin. (Actually the combination sounds awful to me.) Instead I paired roasted Spanish pumpkin with a few roasted sweet Spanish peppers. While the ingredients might not be a “traditional” gazpacho soup recipe it certainly is a delicious combination. To add a little more Spanish flair I used a bit of smoked Spanish pimenton or paprika. No bread was needed to thicken the soup as the pumpkin created a thick consistency.

Roasted Spanish Pumpkin and Pepper Soup | Vegan Recipe by Spicie Foodie**Please do not copy and paste recipe onto Pinterest, Google+, or Facebook. Thank you!**

5.0 from 3 reviews
Roasted Spanish Pumpkin and Red Pepper Soup (Vegan)
 
Prep time
Cook time
Total time
 
A seasonal roasted pumpkin and red pepper soup inspired by Spanish gazpacho soup. Traditional ingredients are swapped for seasonal ones. This delicious smoky soup may be served warm or cold.
Author:
Recipe type: Soup, Appetizer, Main, Vegan
Cuisine: Spanish, Vegan, Fusion
Serves: 2-4
Ingredients
  • 1 small Spanish onion (or shallot), peeled and halved
  • 3 garlic cloves, peeled
  • 300 gm or just over ½ lb sweet red peppers, seeded
  • 460 gm or 1 lb. ready roasted Spanish pumpkin (or variety of choice) and skin removed
  • ½ tsp smoked Spanish paprika (pimenton ahumado)
  • salt & finely ground black pepper, to taste
  • a little vegetable broth if needed (I used about ⅓ cup)
Instructions
  1. **Please notice that I used pumpkin that had been roasted the day before. If need be roast the pumpkin alongside the peppers and onion.**
  2. Preheat oven to 190c or 375f and roast the peppers, onion and garlic. The garlic will only need to roast for about 5 minutes, remove and set aside. Roast the onion and peppers for about 20 minutes but keep an eye so as not to burn the vegetables. Remove from oven and place in a seeled container for about 8 minutes. (This is to help make the pepper skin peel off easier.) Remove skin from peppers.
  3. Cube the roasted and peeled pumpkin and place in blender. Add the roasted and peeled red peppers, garlic, onion, salt, ground black pepper, and paprika. Blend until smooth. If need bee add a little bit of vegetable broth to help the blending. Check consistency and if it is not to desired texture add a little bit more vegetable broth.
TO SERVE:
  1. If serving warm: Place all ingredients in a pot and allow to simmer for about 15 minutes. Taste and adjust seasoning if desired. Serve drizzled with olive oil, freshly chopped arugula and crusty bread of choice.
  2. If serving cold: After blending the ingredients place in the refrigerator for at least 30 minutes before serving. Taste and adjust seasoning if desired. Serve drizzled with olive oil, freshly chopped arugula and crusty bread of choice.

**Please do not copy and paste recipe onto Pinterest, Google+, or Facebook. Thank you!**

 

Roasted Spanish Pumpkin and Pepper Soup | Vegan Recipe by Spicie Foodie

To achieve a smoother soup you could push it through a fine sieve and discard the leftover bits. I like the thicker consistency with little bits so I left it as was. Roasted peppers are one of my most favorite ways of eating them and they worked perfectly here. As did the spicy arugula bites and silky olive oil topping.

Roasted Spanish Pumpkin and Pepper Soup | Vegan Recipe by Spicie FoodieDelicioso to the last spoonful. Have a great weekend amigos and I’ll be back Sunday for an overdue Sunday Snapshots. Hasta pronto!

 

Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie

 

in European,Soups/Stews,Vegan/Vegetarian,Vegetables

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