If you’re looking for a cozy, flavorful soup that makes the most of fresh garden ingredients, this roasted pumpkin and red pepper soup is one of the best ways to do it.
Roasting the vegetables brings out a deep, natural sweetness and richness that you just can’t get from boiling alone. Combined with garlic, herbs, and a splash of cream (or coconut milk), this soup turns into something smooth, comforting, and incredibly satisfying.
It’s especially perfect if you have an abundance of pumpkins, squash, or late-season vegetables to use up.
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Ingredients
- 1 Seminole pumpkin or small butternut squash, halved and seeded
- 1 whole garlic bulb (top cut off)
- 2 large red bell peppers, quartered
- 1 large sweet onion, cut into chunks
- 2 large carrots, peeled and chopped
- 16 oz cherry tomatoes
- 2 tablespoons paprika
- Fresh thyme and oregano (or 1–2 teaspoons dried)
- Olive oil
- Salt and black pepper
- 2 cups heavy cream or coconut milk
Optional garnish:
Fresh parsley, basil, or cilantro
How to Make Roasted Pumpkin and Red Pepper Soup
This recipe comes together in three simple steps: roast, blend, and serve.
1. Roast the Vegetables
Preheat your oven to 350°F and line a large baking dish.
- Place the pumpkin halves cut-side up and brush with olive oil and salt
- Toss the carrots, peppers, onion, and tomatoes with olive oil, paprika, salt, and pepper
- Add everything to the baking dish along with the foil-wrapped garlic
Roast for 45 minutes, then stir the vegetables. Continue roasting for another 30–60 minutes, stirring occasionally, until everything is soft and caramelized. The pumpkin is ready when a fork easily pierces the flesh.
2. Blend Until Smooth
Once cooled slightly:
- Scoop the pumpkin flesh out of the skin
- Squeeze the roasted garlic cloves from their skins
- Add all roasted vegetables to a blender
- Add fresh herbs and cream (or coconut milk)
Blend until smooth and creamy.
3. Reheat and Serve
Pour the soup into a pot and gently reheat if needed. Serve warm with a drizzle of cream and fresh herbs on top.
For the full experience, pair it with a crispy grilled cheese sandwich—perfect for dipping.
Tips for the Best Flavor
Roasting is what makes this soup stand out. Let the vegetables fully soften and caramelize to develop deeper flavor.
If you prefer a dairy-free version, coconut milk works beautifully and adds a subtle richness. You can also adjust the thickness by adding a bit of broth or water while blending.
This roasted pumpkin and red pepper soup is simple, flexible, and packed with flavor. It’s a great way to turn seasonal vegetables into a comforting meal that feels both nourishing and indulgent.
Whether you’re using homegrown pumpkins or store-bought squash, this is a recipe you’ll come back to again and again.
👉 Browse the Seed & Plant Shop to grow your own pumpkins, herbs, and vegetables for recipes like this.
