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Capsicum, tomato and pumpkin soup

Serves 6
Prep time: 25 minutes
Cooking time: 35 minutes

"This is a really tasty and simple soup. I make it every year when capsicums are cheap and fresh in abundance. It's hearty and moreish and can be dressed up depending on the occasion. I made this recipe up myself trying to re-create a soup I once ate in Seattle that had elusive flavours."



  • 1 large onion, diced
  • 4 cloves garlic, finely chopped
  • 2 red peppers, diced
  • 2 - 3 sticks celery, chopped
  • ghee or oil
  • 1 can organic chopped tomatoes
  • Half a crown pumpkin or a whole butternut
  • 1 tsp chicken stock powder
  • salt, pepper and sugar to taste
  • sour cream or camembert or blue cheese to serve
View the method
  1. Sauté onions, garlic, celery and peppers in ghee or oil till medium brown. Season with salt and pepper to taste.
  2. Add tomatoes, peeled and diced pumpkin and stock with enough boiling water to cover.
  3. Bring to boil then simmer for 30 minutes.
  4. Season with salt/sugar if needed (depends on sweetness of pumpkin).
  5. When pumpkin is soft, blend with a wand.
  6. Serve with a dollop of sour cream/camembert or blue cheese floating in the centre of each bowl.
  7. Add toast or fresh bread on the side if desired.
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