Roasted Red Pepper and Pumpkin Soup


3 cups kabocha pumpkin, or other sweet squash, skinned and
1/2 cup shallots, sliced thinly
1/2 cup onions, sliced thinly
4 cloves garlic, chopped
1 medium white potato, diced
2 tablespoons olive oil
2 tablespoons +1 tsp honey or agave
1 teaspoon handful of fresh sage leaves (about ¼ cup chopped), or dry rubbed sage
2 cups veg broth
1/4 cup soymilk (or other milk)
2 teaspoons sesame oil


Skin and chop the pumpkin and the potato- the skin on kabocha is edible much like a potato, but would not be very tasty in the soup, i don’t think.
Add to a big pot with enough water to cover and boil for about 15-20 minutes (see note below).
While the pumpkin/potatoes are cooking, slice the shallots, onions, garlic, and red pepper and place in a big bowl.
Add the olive oil, salt, peppers, and 1 tsp honey and toss until veggies are well coated.
Bake at 400 for 20 minutes, then remove from oven and add the rest of the honey/agave and sage. toss again, and bake for another 5-10 minutes, until the sage is wilted.
When the veggies are finished cooking (pumpkin should be fork-soft, and the peppers and onions should be starting to blacken and sizzle!), add back to the big bowl with the 2 cups broth.
In small batches blend in your food processor until very smooth, then transfer to a cooking pot to simmer.
Add the soymilk and sesame oil, then bring blended soup to a simmer over medium heat, then turn to low and cook for 10 minutes to let the flavors meld. add more salt/pepper/cayenne to taste.
A note* this soup keeps for a few days in the fridge, and is great over rice, with leftover lentils, or with greens for a very tasty quick lunch.


10.0 servings


Wednesday, December 22, 2010 - 11:31am


ndrea devon

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