Thick & Creamy Pumpkin & Pepper Soup

July 20, 2015

There are a few specific things that I look forward to after a very long and tiring day. One of them is a warming pot of dinner such as this creamy vegetable soup! I've been doing a lot of work and city-to-city travel lately and this recipe has been such a loyal companion to me, especially during the late nights. When you are already dead beat, racking the brains for complex ingredients is the last thing you need. Which is why I like making this soup -- it proves that simple is best. I also like how it's easy to digest and doesn't give my tummy any more work. But even though this soup is light, it's filling enough to get me to bed feeling warm, satisfied and ready to reboot for another day ahead.


 Prep time: 10 min
 Cook time: 15 min
 Total time: 25 min
Serves: 2 as main


500g pumpkin

2 small red bell peppers
3/4 to 1 cup fresh coconut milk
1/2 tsp turmeric
1 tsp paprika
1 tsp dried parsley
2-3 cloves of garlic, minced
extra virgin olive oil
sea salt and black pepper
1 tsp maca (optional)


  1. Bring a pot of water to a boil.
  2. Chop the skin off the pumpkin and then cut it down into half-inch-thick pieces. De-seed the peppers and cut them into sixths. 
  3. Season the chopped pieces with black pepper and then place over the boiling water. Steam for 10-12 minutes or until soft.
  4. Take the cooked vegetables out of the heat and let cool for a minute.
  5. Transfer these to a blender. Add the milk, spices, and dash of olive oil and then pulse until smooth. Adjust taste with salt and black pepper.
  6. Reheat the soup in a saucepan if desired.
  7. Garnish with parsley and then serve with crusty bread or potatoes.

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