This thick, comforting roasted red pepper and pumpkin soup is bursting with flavor! Sweet roasted pumpkin pairs beautifully with smoky roasted bell peppers and creamy, salty feta cheese. Blended into a velvety soup, these simple ingredients create a restaurant-quality dish that’s surprisingly easy to make at home.
Why You’ll Love This Recipe
- A perfect balance of flavors: Naturally sweet roasted vegetables contrast beautifully with the tangy, salty flavor of feta cheese.
- Beautiful vibrant color: Roasted red peppers and pumpkin give this soup a gorgeous deep orange color that looks as good as it tastes.
- Healthy and comforting: Packed with vegetables and full of flavor, this hearty soup is perfect for chilly days when you crave something warm and nourishing.
Ingredients
| Ingredient | US Measurements | Metric |
|---|---|---|
| Pumpkin flesh | 1.1 lb | 500 g |
| Red bell peppers | 2 large | 2 large |
| Feta cheese | 4–5 oz | 120–150 g |
| Onion | 1 medium | 1 medium |
| Garlic | 2–3 cloves | 2–3 cloves |
| Olive oil | 3 tbsp | 45 ml |
| Vegetable broth or water | 1⅔–2½ cups | 400–600 ml |
| Salt | To taste | To taste |
| Ground black pepper | To taste | To taste |
| Smoked paprika (optional) | To taste | To taste |
| Dried thyme | To taste | To taste |
For Serving
- Toasted pumpkin seeds
- Crumbled feta cheese
- A drizzle of extra virgin olive oil
- Fresh herbs, such as parsley or thyme
- A pinch of smoked paprika
Instructions
1. Prepare the vegetables
Preheat your oven to 400°F (200°C). Remove the seeds and skin from the pumpkin and cut the flesh into large cubes. Halve the bell peppers lengthwise and remove the seeds and stems. Peel the onion and cut it into quarters.
2. Roast the vegetables
Arrange the pumpkin, bell peppers, onion, and unpeeled garlic cloves on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, black pepper, and dried thyme.
Roast for 30–35 minutes, or until the pumpkin is tender and the pepper skins are lightly charred.
3. Peel the peppers
Remove the vegetables from the oven. Transfer the hot peppers to a bowl and cover with a lid or plate. Let them steam for about 5 minutes. This makes the skins easier to remove.
Peel the peppers and squeeze the roasted garlic cloves out of their skins.
4. Blend the soup
Transfer all the roasted vegetables (pumpkin, peppers, onion, and garlic) to a blender. Add half of the feta cheese, reserving the rest for garnish.
Blend until completely smooth and velvety. If necessary, work in batches, depending on the size of your blender.
5. Adjust the consistency
Pour the vegetable purée into a large saucepan. Gradually stir in the hot vegetable broth or water until the soup reaches your preferred consistency.
Heat over medium heat for 3–5 minutes, stirring occasionally. Avoid bringing the soup to a vigorous boil.
Taste and adjust the seasoning if needed. Remember that feta is already quite salty, so you may not need much additional salt.
6. Serve
Ladle the hot soup into bowls. Top with crumbled feta, toasted pumpkin seeds, a pinch of smoked paprika, and a drizzle of olive oil. Garnish with fresh herbs and serve immediately.
Chef’s Tip
For an even creamier texture, stir 2–3 tablespoons of heavy cream or a spoonful of cream cheese into the soup while reheating. This adds extra richness and makes the soup wonderfully smooth.
Helpful Tips
- Choose the right pumpkin: Butternut squash is an excellent choice because of its naturally sweet flavor and creamy texture. Sugar pumpkin also works well.
- Control the thickness: Start with 1⅔ cups of broth and add more gradually until you reach your desired consistency.
- Make it ahead: You can roast the vegetables in advance and refrigerate them in an airtight container. Blend and heat the soup just before serving.
- Make it vegetarian: Use vegetable broth and check that your feta cheese is made with vegetarian-friendly rennet if needed.
Enjoy this warming roasted pumpkin and red pepper soup with feta and a slice of crusty bread!