Vibrant Roasted Red Pepper & Pumpkin Soup made with roasted vegetables. A super-easy to make, cozy Fall soup. Beautiful and delicious roasted red pepper and pumpkin soup is perfect for cold autumn and winter days. A red pepper soup is always amazing, but add some pumpkin and you will have a whole new taste experience. Make it with me!
What You’ll Need to Make Roasted Red Pepper & Pumpkin Soup
- 4 cups red bell peppers
- 2 Tablespoons butter
- 1 onion, diced
- 2 garlic cloves
- 5 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon fine sea salt
- One teaspoon black pepper
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 15 ounce can puree pumpkin
- 1 cup half and half
- 1 Tablespoon honey
- chopped parsley, optional
- pumpkin seeds, optional
- croutons, optional
Can you make the recipe vegan?
Yes! You can easily convert this recipe to make it vegetarian or vegan.
Simply use vegetable stock instead of chicken and replace the single cream with plant-based cream or coconut milk.
Do I Have to Make This Recipe in the Instant Pot?
No, you do not have to make this recipe an Instant Pot recipe.
I used my Instant Pot really because I use my instant pot for everything, but I especially like using it when I make soups.
You could easily make this recipe on your stovetop as well.
How to Roast Red Peppers
You can see in the pictures, I used a variety of peppers for this soup, and the flavor was delicious.
I have also made this recipe using only red bell peppers and I love it all the same!
Feel free to use whatever peppers you have in your garden, or what you can find at the grocery store.
Roasting the peppers is simple.
- Preheat your oven to 400°F and throw all the peppers on a baking sheet.
- I like to put a little olive oil on the peppers and then roast them for only 10 minutes. There you go!
If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram! I love to see what you’ve been cooking. It always makes my day!
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Roasted Red Pepper & Pumpkin Soup
Vibrant pumpkin and red pepper soup made with roasted vegetables. A super-easy to make, cozy Fall soup.
Ingredients
- 4 cups red bell peppers
- 2 Tablespoons butter
- 1 onion, diced
- 2 garlic cloves
- 5 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon fine sea salt
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1 15 ounce can puree pumpkin
- 1 cup half and half
- 1 Tablespoon honey
- chopped parsley, optional
- pumpkin seeds, optional
- crutons, optional
Instructions
- Preheat the oven to 400°F on convect. Place red bell peppers on a baking sheet and roast for 10 minutes.
- Once the peppers are roasted, remove the seeds and set them aside.
- Turn the Instant Pot to saute, and add the button, diced onion, and garlic. Cook the onions until soft and translucent.
- Add the chicken broth to the pot, along with the paprika, salt, pepper, lemon juice, and sugar.
- Add the roasted red peppers and pumpkin and stir. Turn the saute function off.
- Lock the lid, set the valve to seal, and manually set the pressure to 5 minutes. When the cooking time is up, quick release the pressure by moving the valve from seal to vent.
- Blend the hot soup with an immersion hand blender until smooth.
- Stir in the half and half and honey. Serve hot. Garnish with parsley, pumpkin seeds, and croutons if desired.
