Special Diet - Created Date : 10.9.2019

Roasted Red Pepper and Pumpkin Soup

Roasted Red Pepper and Pumpkin Soup

Roasted Red Pepper and Pumpkin Soup

Vegetable, easy, creamy vegetable soup, this Roasted Red Pepper and Pumpkin Soup is ideal for cold nights. Several components are vegan, paleo, milk-free and compatible with Whole30.

It's official soup in Austin. At the end of winter, she decided to appear and chill. I mean the ages of 40s and 50s when I'm cold. Some of you are hot guys, but in cold weather I'm a pimp. One of the reasons I moved to Austin was to run away from him. Finally, we burned the heat in our house the other day. I think he could've taken longer, but Michael was so cold he got mad.

My friend talked to Panera about a good pumpkin soup the other day, and I should try to make one. I had to read my mind because I already made this soup and I was ready to go. So this is for you, Carmen!

This roasted red pepper and squash soup couldn't be easier. All you have to do is to fry the vegetables in the oven, mix with some vegetable juice and spices and drink soup in less than an hour. I have used my Vitamix, but you can use a normal blender or food processor, only in groups. While adding pumpkin to the soup, roasted red pepper adds some sweetness.

You can do this for a holiday party and keep it warm in a casserole or serve as an appetizer for dinner. If you want to make a full meal, add some protein to it. I think it would be a bit spicy sausage tasty or crispy chickpea if you want to keep it vegetarian friendly. We eat at dinner with a lean protein and green vegetables for a perfectly balanced meal.


Preheat furnace up to 375 degrees Fahrenheit. Place the meatballs in a baking tray with the meat face down and fry for 20 minutes.

Add the pepper and fry for another 35 minutes. Turn off the oven and allow the vegetables to cool for about 5 minutes.

Remove stalk and seeds from red pepper. You can remove the skin if you want. Remove the flesh from the skin. Add the pumpkin meat, pepper, vegetable broth and seasoning into the vitamix or high powdered blender. Stir for about 2-3 minutes until smooth.



Nutrition Facts

Roasted Red Pepper and Pumpkin Soup

Quantity Per Serving (2 g)

Calories 174 Calories from Oil 9

% Daily value *

Total Oil% 1g2

Total Carbohydrates% 39g13

Dietary Fiber% 832

Candies 20g

Protein% 6g12

* Percentage of Daily Values ??is based on a 2000 calorie diet.

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Hello! Ben Kelly - nutrition coach, food preparation specialist and food and wellness lover. I love creating healthy recipes that make my body feel good inside and out and nourish my active lifestyle. Here you will find very easy and delicious recipes, exercises and a little tolerance that does not like a spicy margarita! Learn more about Kelly Kelly

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