in Soup Recipes

Pepper and vegetable soup

updated

Spread the love

Ingredients for 3 servings:

  • 1 tbsp oil
  • 1 clove(s) garlic
  • 4 spring onions
  • 1 carrot(s)
  • 150 g pumpkin flesh (Hokkaido), cleaned and weighed
  • 3 red bell peppers
  • ½ chili pepper(s)
  • 50 ml white wine
  • 700 ml broth
  • 1 pinch(s) of sugar
  • some salt
  • 100 ml cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Finely chop the garlic, slice the spring onions into thin rings, and set aside some of the green parts for garnish. Peel and slice the carrot. Dice the pumpkin. Deseed and dice the bell pepper and chili. Heat the oil in a pan and sauté the chopped vegetables briefly. Then pour in the white wine and then the broth. Simmer everything for about 15 minutes. Finally, purée the soup and stir in the cream. Season with salt and a pinch of sugar and serve in bowls with the spring onion greens.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Puff pastry nut spirals

Autumnal vegetable stew with smoked pork