Roasted Pumpkin and Red Pepper Soup

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  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 1 Pumpkin
  • 2 Red Peppers
  • 1 Onion chopped
  • 2-3 Garlics Peeled and chopped
  • 2 medium Potatoes peeled and cubed
  • 10 Leaves of Sages
  • 6-7 cup Water/chicken broth
  • 1 Salt, Pepper and Paprika To taste
  • 7 tablespoon Olive oil


Split Pumpkin in half, rub inside with 2 tablespoons of olive oil, stick sage leaves inside and Roast on a baking sheet at 375 for 1 1/2 hours until inside of pumpkin is tender.
Rub peppers with 1 tablespoon of olive oil and Roast at 375 for about 30 minutes until skin is crisp and a little black. Place roasted peppers in a paper bag for 15 minutes and after peel and cut roughly into 3/4 inch pieces.
Heat remaining olive oil and saute garlic and onions until translucent. Add potatoes and saute an extra 5 minutes. Add roasted pepper and pumpkin.

Saute all veggies together for another 5 minutes. Add the liquid. Water is fine, but chicken broth would add extra flavor.
After the soup reaches a boil, simmer on a low for 30 minutes.
After soup cools a little use a immersion blender. Add salt, pepper and paprika to taste.
Garnish with 2-3 sage leaves.
If you are careful scooping out pumpkin, the pumpkin shell can be used as soup bowls, the kids loved it!