Creamy pumpkin and roasted pepper soup with onions, tomatoes, fresh herbs, and smoky roasted red peppers.
After too many heat waves this year, I’ve been craving all the goodies that come with fall, especially soups and pumpkins. We got to enjoy few days of cooler temperatures last week and it was the perfect excuse to make a warm bowl of soup.
Why You’ll Love This Soup
- Fall flavors in one pot – Pumpkin, roasted red peppers, rosemary, and thyme come together for a deliciously savory fall soup.
- Easy to make – Using canned pumpkin puree makes this soup quick and easy to prepare. There’s no need to roast or cook a whole pumpkin or spend hours simmering.
- Creamy and comforting – A little milk or half-and-half gives the soup a smooth, creamy texture without making it too heavy.
- Smoky goodness – Roasted red peppers add wonderful depth of flavor and a subtle smokiness that pairs beautifully with pumpkin.
Ingredients for Pumpkin and Red Pepper Soup
- Pumpkin puree – Use plain pumpkin puree, not pumpkin pie filling.
- Roasted red peppers – One of my favorite ingredients to add to a creamy soup. They bring a wonderful smoky flavor and are easy to make at home, either on a gas grill or in the oven. You can also use jarred roasted red peppers, but buy a jar with whole peppers.
- Yellow onion – Adds a savory base to the soup.
- Tomatoes – Three Roma tomatoes or two small tomatoes add a little acidity to balance the sweetness of the pumpkin.
- Ground paprika – Adds warmth and complements the roasted peppers.
- Rosemary and fresh thyme – These herbs bring out the savory fall flavors.
- Olive oil
- Better than bouillon – Adds depth and a rich savory flavor. I prefer it over traditional bouillon cubes.
- Milk or half-and-half – Adds creaminess. Use whichever you prefer.
- Water – Adjust the consistency of the soup as needed.
- Salt and freshly ground black pepper
Easy Soup in About 30 Minutes!
One of the things I love about this soup is how quickly it comes together. Start by sautéing the onion and tomatoes, then add the herbs, pumpkin puree, and roasted red peppers.
After a short simmer, puree everything until smooth and stir in the milk or half-and-half.
That’s it! A delicious pot of homemade pumpkin soup is ready in about 30 minutes.
How to Enjoy This Soup
Serve this wonderful soup in your favorite soup bowls. My favorite fall soup bowls are vintage pink Old Britain Castles by Johnson Brothers. These bowls are actually salad bowls. They’re quite small for salads by today’s standards, but they make a perfect serving size for a comforting bowl of creamy soup.
Finish with freshly ground black pepper and a few additional rosemary leaves. Enjoy on its own or serve with a nice slice of crusty bread for dipping.
More Soup Recipes
Pumpkin and Roasted Red Pepper Soup
Ingredients
- 2 cans pumpkin puree
- 2 roasted red peppers, chopped
- ½ yellow onion, diced
- 3 roma tomatoes or 2 small tomatoes, chopped
- ½ tsp ground paprika
- ½ tsp rosemary leaves, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp olive oil
- 1-2 tsp better than bouillon
- ½ cup milk or half and half
- 1 cup water
- salt to taste
- freshly ground pepper
- additional rosemary leaves for garnish (optional)
Instructions
- Heat olive oil in a medium pot over medium heat. Add the diced onion and sauté until tender and translucent.
- Add the tomatoes and cook until they begin to break down. Stir in the paprika, rosemary, and thyme. Cook for another minute until fragrant.
- Add the pumpkin puree, roasted red peppers, water, and Better Than Bouillon. Stir to combine. Reduce the heat to medium-low and simmer for 10 minutes.
- Turn off the heat and puree the soup with an immersion blender until smooth. Stir in the milk or half-and-half. Season with salt. Return the soup to low heat and simmer gently for another 5 minutes. Add more water if the soup is too thick.
- Serve warm with freshly ground black pepper and additional rosemary leaves for garnish.