Wednesday, October 26, 2011

kabocha & roasted red bell pepper soup

pumpkinredbell I recently threw together this soup with some veggies I had in the fridge.

Kabocha & roasted red bell pepper soup: (5) 1/2 cup servings

Cook:*
1/4 kabocha (pumpkin), peeled & de-seeded
water

Roast:**
2 medium sized red bell peppers, roasted, skins removed
1 tablespoon olive oil

Soup:***
1/4 onion, roughly chopped
1 tablespoon olive oil
1 chicken consomme cube
3 cups water
pinch of dried thyme
salt
pepper

*Scrape the seeds away.
Cut the pumpkin and place in a pot with water
Cook for 15 minutes.
Cut away the peel, set aside.

**In a 220C (425F) oven roast bell peppers with 1 tablespoon olive oil for 40 minutes.
When cool, peel skins off of bell peppers and remove seeds.

***In a pot, add onions and 1 tablespoon olive oil
Saute until onions are transparent.

Add water and consomme cube, thyme, salt and pepper.
Return pumpkin and red bell pepper to the pot.

Cook on medium until pumpkin is tender.
Turn off heat and whiz with hand-held blender until smooth.

Serve with crusty baguette.

NOTES: This was creamy and delicious, not to mention easy and fast. I hope to make more soups with the upcoming cold weather.

UPDATE: I'm sending this soup to Deb's Souper Sundays.

11 comments:

Lizzy said...

This looks terrific...I love the addition of the peppers and thyme instead of the usual pumpkin spices...yum!

Abigail (aka Mamatouille) said...

I'm so glad I can buy kabocha in Seattle--they have so much more flavor than regular American orange pumpkins. Kabocha and red pepper together in a creamy soup sounds delicious.

Japan Australia said...

Looks and sounds delicious and a good combination. We really enjoy pumpkin soup with a bit of curry spice in winter as a quick warm me up :)

Japan Australia

K and S said...

Thanks Lizzy :)

I'm glad you can buy kabocha there too Abigail :)

curry sounds like a nice addition J-A!

Take care everyone.
kat

K said...

Great soup recipes lately!

Rowena... said...

Kabocha or any kind of thick, orange-colored pumpkin are so good in soups like this. I tried uchiki kuri one time and it was such an amazing color!

K and S said...

thanks K!

I don't think we have that variety of pumpkin in our stores Rowena, but it sounds delish!

Take care you two.
Kat

Deb in Hawaii said...

I love the color you got in that soup--perfect for fall. I have a recipe for a kabocha / adzuki bean soup tagged to make sometime soon.

Let me know if you want to share it at Souper Sundays. ;-)

K and S said...

Thanks Deb, I'm sending it your way :)

Take care.
Kat

Heather04 said...

I made this tonight - very good recipe. It took about 1.5 hours, including prep time, so I didn't consider it a quick recipe and I was snacking on things throughout because I couldn't wait for the soup to finish. Turned out about 5 1/2 cup servings, as expected. I'll make it again. Thanks for sharing.

K and S said...

glad you liked this Heather04 :)

Take care.
Kat