in Soup Recipes

Pumpkin and pepper soup

updated

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Ingredients for 4 servings:

  • 1 handful of white beans
  • 1 Hokkaido pumpkin(s)
  • 2 bell peppers, red
  • 1 liter of broth
  • 1 pinch of chili pepper
  • 1 tsp salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

autumnally spicy

Boil the white beans without seasoning until soft. They only serve to thicken the soup, so you can also use a can, which significantly reduces preparation time. Cook the squash and peppers with the drained beans in the broth until soft, season with salt, and then puree. Season with chili peppers to taste. The quantities depend on whether you’re serving the soup as a starter or main course.

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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.

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