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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

{ 41 comments… read them below or add one }

1 Rosa November 16, 2012 at 9:44 AM

A wonderful soup! Flavorful and so comforting.

Cheers,

Rosa

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2 Spicie Foodie November 17, 2012 at 4:18 PM

Thank you Rosa!

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3 Phong Hong November 16, 2012 at 11:33 AM

Nancy, that is a super delicious soup! I can’t wait to try it. Beautiful shots too!

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4 Spicie Foodie November 17, 2012 at 4:19 PM

Thank you;)

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5 What's Baking?? November 16, 2012 at 1:47 PM

A comforting soup indeed.

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6 Spicie Foodie November 17, 2012 at 4:19 PM

Yeppers;)

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7 Nandita November 16, 2012 at 2:06 PM

The soup looks so scrumptious and comforting. Just perfect for the autumn

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8 Spicie Foodie November 17, 2012 at 4:19 PM

Thanks Nandita!

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9 Alyssa (Everyday Maven) November 16, 2012 at 4:30 PM

Beautiful! Simple ingredients but packed with flavor.

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10 Spicie Foodie November 17, 2012 at 4:19 PM

Thanks Alyssa!

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11 Valynn @ Vanillyn November 16, 2012 at 5:06 PM

Pumpkin soup is one of my favorite and this roasted version look so delicious. Me too, loveeeeee eating roasted peppers!

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12 Spicie Foodie November 17, 2012 at 4:20 PM

Pumpkin everything is one of my favorites too;) Thanks Valynn!

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13 Sunithi November 16, 2012 at 5:23 PM

Lovely ! Getting hungry just looking !

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14 Spicie Foodie November 17, 2012 at 4:20 PM

Thanks Sunithi!

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15 Laura (Tutti Dolci) November 16, 2012 at 5:49 PM

I love the flavors in this soup, beautiful!

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16 Spicie Foodie November 17, 2012 at 4:20 PM

Thank you Laura!

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17 Angie@Angie's Recipes November 16, 2012 at 6:48 PM

A warming and delicious soup! I love it.

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18 Spicie Foodie November 17, 2012 at 4:20 PM

Danke Angie!

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19 yummychunklet November 16, 2012 at 7:10 PM

What a gorgeous photo. Love the look of the soup and the black bowl itself!

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20 Spicie Foodie November 17, 2012 at 4:21 PM

Thank you:) The bowls are actually a very dark purple. I wouldn’t mind adding some black bowls to my collection.

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21 Victoria of Flavors of the Sun November 16, 2012 at 7:49 PM

I can’t tell you how delicious this soup sounds. And so simple to pull together. You can never have too many good soup recipes and this one is destined for my soup folder now!

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22 Spicie Foodie November 17, 2012 at 4:22 PM

I agree Victoria, soups are such a great stable in my kitchen. Thank you and provecho!

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23 Betty November 17, 2012 at 1:00 AM

The pumpkin and pepper combination sounds wonderful. (I think you’re right about the cucumber.) I’d share this with someone I love any day! :)

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24 Spicie Foodie November 17, 2012 at 4:22 PM

Thank you Betty! Hehe good for you;)

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25 Viviane Bauquet Farre November 17, 2012 at 2:11 AM

A vegan soup jam-packed with hearty flavors. These veggies were made to roast and this soup is something to be coveted!

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26 Spicie Foodie November 17, 2012 at 4:23 PM

Merci beaucoup Viviane!

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27 Eha November 17, 2012 at 3:12 AM

I fully agree about the pumpkin v cucumber. Love gazpacho in summer and am likely to throw all kinds of colourful vegetables in it: but this, to me, is a ‘serious’ cold weather soup I may still be able to make this variable spring in my part of Oz: showery, sunny, no wind and about 25 degrees C! Not too many complaints!!

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28 Spicie Foodie November 17, 2012 at 4:24 PM

I can’t wait to experiment more with cold gazpacho. Yes, this one is a bit heavy for summer. Oh lucky you…I’m jealous;) But enjoy the beautiful weather and weekend.

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29 Sylvie @ Gourmande in the Kitchen November 17, 2012 at 5:31 AM

Sounds like a wonderful pairing and it makes for a beautiful looking soup!

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30 Spicie Foodie November 17, 2012 at 4:24 PM

Thank you Sylvie!

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31 Suzanne Perazzini November 17, 2012 at 8:32 AM

Pumpkin and peppers sounds just fine. I don’t like cucumber so I would have been disappointed to see that here and in fact it would be a terrible pairing. I am sorry you are missing the summer but I selfishly am looking so forward to the warm weather after an awful rainy spring day today.

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32 Spicie Foodie November 17, 2012 at 4:25 PM

I love cucumber but am glad to see that you agree about the pairing. I hope the spring rain passes soon and enjoy the beautiful weather for me:)

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33 Girlnpurpledres November 17, 2012 at 12:18 PM

I do love soup and this sounds like a really lovely combination.

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34 Spicie Foodie November 17, 2012 at 4:25 PM

Thank you:-)

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35 Parsley Sage November 17, 2012 at 7:45 PM

Wowsa! That looks incredible!

And well done going for the roasted sweet Spanish peppers rather than the cucumber. Which totally sounds ‘ick’ to me too :)

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36 Spicie Foodie November 17, 2012 at 10:03 PM

Thanks:)

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37 anna November 18, 2012 at 5:50 AM

this sounds like a great adaptation! sigh. i have to suck it up for winter too, and it’s no fun at all.

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38 Spicie Foodie November 18, 2012 at 4:04 PM

So you can commiserate:) Thanks Anna!

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39 mjskit November 18, 2012 at 11:17 PM

The sweetness the pumpkin and peppers, and the smokiness from the paprika certainly make this a delicious and special soup!! Not sure what the difference is between a Spanish pumpkin and the pumpkins that buy, but I’ll look it up. Bought your book BTW. Have read through the whole thing and now I’m “studying it”. Great food photography guide! Thanks so much for writing it!

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40 Christian Friborg November 20, 2012 at 3:08 AM

This is heaven on earth! Pumpkin & pepper. Perfect. I like it warm though.

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41 Patty November 25, 2012 at 12:14 AM

Love my soup and this one looks heavenly to me;-) Love the color and the flavors- very nice to make it vegan;-)

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