Pumpkin and Red Pepper Soup


Soup is always a hearty, warm choice for a cold winter night. If you use seasonal vegetables such as pumpkin and red peppers, this makes the soup even more special, whether it is for the holidays, a party or a big family dinner. Making soup from scratch doesn't have to be complicated and time-consuming, and you can have a vat of this savory creamy soup in under an hour, ready to eat.

Step 1

Heat olive oil until slightly steaming in a large saucepan. Add the onions and saute until soft.

Step 2

Add the pumpkin, potatoes and red pepper. Cook for about 10 minutes.

Step 3

Throw in the chicken stock, pepper and sugar. Continue to stir and cook for an additional 30 minutes on low to medium heat, until the vegetables are tender.

Step 4

Use a hand mixer, stick blender or regular blender (depending on what you have) to blend the soup until creamy. Add the cream and cook for an additional 5 minutes on low heat.

Step 5

Serve with toasted bread slices, a garnish of chives and sour cream or croutons.

Things You'll Need

  • Large skillet
  • Mixing bowls and utensils
  • Olive oil
  • 1 onion, chopped
  • 2 cups pumpkin, cubed
  • 2 large potatoes, cubed
  • 1/2 cup red bell pepper, diced
  • 3 cups chicken stock
  • 1 tsp. sugar
  • Freshly ground black pepper
  • 1 tbsp. cream
  • Blender, stick blender or hand mixer
  • Toasted bread, chives, sour cream, croutons, other garnishes


  • Gels Kitchen: Pumpkin and Red Pepper Soup
Keywords: making soup, pumpkin soup, red pepper soup

About this Author

Lauren Wise has more than eight years' experience as a writer, editor, copywriter and columnist. She specializes in food, wine, music and pop culture. Her writing has appeared in various magazines, including "Runway," "A2Z," "Scottsdale Luxury Living" and "True West." Wise holds a Bachelor of Arts in journalism from Arizona State University.