Spicie Foodie ™

Healthy, Fresh, and Delicious Recipes to Spice up Your Kitchen ™

  • Home
  • About
  • Contact
  • My Books
    • Yummy Pics, Food Photography for Bloggers
    • An Epiphany of the Senses Cookbook
    • Foodista Best of Food Blogs Cookbook
  • Press
  • Photography
    • Tutorials
    • Food Photography Gear
  • Faves
  • YBR
  • Store
  • Copyright
  • Sponsor

Roasted Spanish Pumpkin and Red Pepper Soup (Vegan)

November 16, 2012 by Nancy Lopez-McHugh 44 Comments

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)
 
Print
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
 
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: SpicieFoodie.com & Nancy Lopez-McHugh
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.
Wordpress Recipe Plugin by EasyRecipe
3.1.07

**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 Foodie

Delicioso 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

 

SaveSaveSaveSave

Filed Under: European, Soups/Stews, Vegan/Vegetarian

« Easy Miso Udon Soup and My Favorite Soup and Stew Recipes
Sunday Snapshots: Snow Peas »

Comments

  1. Rosa says

    November 16, 2012 at 09:44

    A wonderful soup! Flavorful and so comforting.

    Cheers,

    Rosa

    Reply
    • Spicie Foodie says

      November 17, 2012 at 16:18

      Thank you Rosa!

      Reply
  2. Phong Hong says

    November 16, 2012 at 11:33

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

    Reply
    • Spicie Foodie says

      November 17, 2012 at 16:19

      Thank you;)

      Reply
  3. What's Baking?? says

    November 16, 2012 at 13:47

    A comforting soup indeed.

    Reply
    • Spicie Foodie says

      November 17, 2012 at 16:19

      Yeppers;)

      Reply
  4. Nandita says

    November 16, 2012 at 14:06

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

    Reply
    • Spicie Foodie says

      November 17, 2012 at 16:19

      Thanks Nandita!

      Reply
  5. Alyssa (Everyday Maven) says

    November 16, 2012 at 16:30

    Beautiful! Simple ingredients but packed with flavor.

    Reply
    • Spicie Foodie says

      November 17, 2012 at 16:19

      Thanks Alyssa!

      Reply
  6. Valynn @ Vanillyn says

    November 16, 2012 at 17:06

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

    Reply
    • Spicie Foodie says

      November 17, 2012 at 16:20

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

      Reply
  7. Sunithi says

    November 16, 2012 at 17:23

    Lovely ! Getting hungry just looking !

    Reply
    • Spicie Foodie says

      November 17, 2012 at 16:20

      Thanks Sunithi!

      Reply
  8. Laura (Tutti Dolci) says

    November 16, 2012 at 17:49

    I love the flavors in this soup, beautiful!

    Reply
    • Spicie Foodie says

      November 17, 2012 at 16:20

      Thank you Laura!

      Reply
  9. Angie@Angie's Recipes says

    November 16, 2012 at 18:48

    A warming and delicious soup! I love it.

    Reply
    • Spicie Foodie says

      November 17, 2012 at 16:20

      Danke Angie!

      Reply
  10. yummychunklet says

    November 16, 2012 at 19:10

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

    Reply
    • Spicie Foodie says

      November 17, 2012 at 16:21

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

      Reply
  11. Victoria of Flavors of the Sun says

    November 16, 2012 at 19:49

    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!

    Reply
    • Spicie Foodie says

      November 17, 2012 at 16:22

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

      Reply
  12. Betty says

    November 17, 2012 at 01:00

    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! :)

    Reply
    • Spicie Foodie says

      November 17, 2012 at 16:22

      Thank you Betty! Hehe good for you;)

      Reply
  13. Viviane Bauquet Farre says

    November 17, 2012 at 02:11

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

    Reply
    • Spicie Foodie says

      November 17, 2012 at 16:23

      Merci beaucoup Viviane!

      Reply
  14. Eha says

    November 17, 2012 at 03:12

    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!!

    Reply
    • Spicie Foodie says

      November 17, 2012 at 16:24

      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.

      Reply
  15. Sylvie @ Gourmande in the Kitchen says

    November 17, 2012 at 05:31

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

    Reply
    • Spicie Foodie says

      November 17, 2012 at 16:24

      Thank you Sylvie!

      Reply
  16. Suzanne Perazzini says

    November 17, 2012 at 08:32

    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.

    Reply
    • Spicie Foodie says

      November 17, 2012 at 16:25

      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:)

      Reply
  17. Girlnpurpledres says

    November 17, 2012 at 12:18

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

    Reply
    • Spicie Foodie says

      November 17, 2012 at 16:25

      Thank you:-)

      Reply
  18. Parsley Sage says

    November 17, 2012 at 19:45

    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 :)

    Reply
    • Spicie Foodie says

      November 17, 2012 at 22:03

      Thanks:)

      Reply
  19. anna says

    November 18, 2012 at 05:50

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

    Reply
    • Spicie Foodie says

      November 18, 2012 at 16:04

      So you can commiserate:) Thanks Anna!

      Reply
  20. mjskit says

    November 18, 2012 at 23:17

    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!

    Reply
  21. Christian Friborg says

    November 20, 2012 at 03:08

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

    Reply
  22. Patty says

    November 25, 2012 at 00:14

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

    Reply

Trackbacks

  1. 14 Pumpkin and Squash Recipes: All Vegan and Vegetarian | Healthy Autumn Recipes by Spicie Foodie says:
    October 21, 2013 at 10:00

    […] Curried White Squash Soup ~ Thai Inspired – Roasted Pumpkin and Patty Pan Stew – Roasted Spanish Pumpkin and Red Pepper Soup (Vegan) – Curry Spiced Potato and Pumpkin […]

    Reply
  2. From Cookies & Eggnog to Stuffing & Potatoes: 39 Original Recipes for your Christmas Meal! says:
    December 12, 2013 at 09:42

    […] Turmeric and Vegetable Millet Turmeric Spiced Bulgur Persimmon, Avocado and Serrano Ham Salad Roasted Spanish Pumpkin and Red Pepper Soup […]

    Reply
  3. A Tantalizing Collection of Soups and Stews | MJ's Kitchen says:
    March 3, 2015 at 12:32

    […] Roasted Spanish Pumpkin & Red Pepper Soup @Spicie Foodie […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Let’s Connect

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Cooking Videos

https://www.youtube.com/watch?v=xXes5qwtAuk

Learn Food Photography From Me

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

My Foodie Prose

Search Spicie Foodie

Categories

Recommended Books

   

Official Blogger

Official Meatless Monday Blogger

cool kitchen gadgets

cool kitchen gadgets

Free Photography Tutorials

Food Photography, Tutorials,Spicie Foodie, spicy food,how to photograph food, food blogger photography, shooting food, artificial light, natural light

Super Deals!

Help support Spicie Foodie by placing your Amazon purchases through the banner link. Thank you for your support!  

As Seen On

Cooking Videos for Your Website

Recipe Video Services

Deprecated: genesis_footer_creds_text is deprecated since version 3.1.0! Use genesis_pre_get_option_footer_text instead. This filter is no longer supported. You can now modify your footer text using the Theme Settings. in /home/spiciefo/public_html/wp-includes/functions.php on line 5094

Copyright © 2009 - 2023 · Nancy Lopez-McHugh and Spicie Foodie | Theme by Restored 316

Copyright © 2023 · Tasteful Theme on Genesis Framework · WordPress · Log in