Home / Continental / Roasted Red Pepper and Pumpkin Soup Recipe Recipe At Home
Appetizer
Roasted Red Pepper and Pumpkin Soup Recipe Recipe At Home
Learn how to prepare Roasted Red Pepper and Pumpkin Soup Recipe Recipe At Home with this simple recipe. Perfect for Appetizer and ideal for Continental lovers....
⏱️
15 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
2 Red Bell pepper (Capsicum) - diced
500 grams Kaddu (Parangikai/ Pumpkin) - peeled and diced
2 cloves Garlic
1 tablespoon Extra Virgin Olive Oil
1/2 cup Milk
1 cup Vegetable stock
Red Chilli flakes - to taste
Salt - to taste
Instructions
1
To begin making the lively Roasted Pepper and Pumpkin bouillon formula we will first parched-fry the pumpkins and the red peppers in a wok.bring to temperature a teaspoon of olive cooking oil into a wok; introduce in the garlic, the red peppers and the pumpkin.
2
scatter some seasoning and saute for a few mins until you notice the peppers and pumpkin are cooked and are getting soft.Once the pepper and pumpkin have softened, allow it to cool a bit before we can whiz all the components.
3
Although if you have a blender that can take in bring to temperature, then you can whiz it right away.introduce all the components into the blender along with the roasted pumpkin and peppers.
4
whiz adding little stock and dairy liquid at a time to make a even puree.
5
Adjust the consistency of the bouillon by introduce more dairy liquid or aqua or stock.
6
Check the seasoning levels and adjust to suit your salty profile.toasty the Roasted Pepper and Pumpkin bouillon just when you are ready to present topped with some crushed black pepper for those cold winter nights.present the Roasted Pepper and Pumpkin bouillon as a weeknight dinner or even for the holiday parties.
Recipe Information
Cuisine Continental
Course Appetizer
Diet Vegetarian
Total Time 45 mins
Recipe Time chart
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
#continental#appetizer#vegetarian
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