Serves: 4

This red pepper and pumpkin soup is a real winter warmer and one for the spice lovers. Whip up a batch and enjoy for dinner or heat any leftovers for a filling lunch and serve with crusty bread.


  • 4 red peppers, deseeded
  • 30g butter
  • 2 tbsp Mr Hugh’s rapeseed oil
  • 1 onion, peeled and finely chopped
  • 750g pumpkin or squash, peeled and diced
  • 1 tsp ground cumin
  • 1 red chilli, deseeded and finely chopped
  • 3 cloves garlic, peeled and crushed
  • 1.2 vegetable or chicken stock
  • 150ml double cream
  • Sea salt and black pepper

To serve:

  • 50g Greek yoghurt or crème fraiche
  • 2 tsp chives, finely chopped
  • 30g pumpkin seeds, caramelised


  1. Place the peppers, skin side up, on a baking sheet and roast in the oven for 20 – 25 minutes, until the skins are charred.  Remove from the oven and place in a bowl.  Cover with cling film and leave to cool.  Once cool, peel off the skins.
  2. Meanwhile, melt the butter with the oil in a large, heavy based saucepan.  Add the onion, pumpkin, cumin and red chilli, season with sea salt and black pepper, and sweat the vegetables for 5- 10 minutes without browning.  Add the garlic and cook on a low heat for a further minute.  Pour in the stock, bring to the boil and simmer gently for 15 minutes.  Add in the red peppers and cook for a further 5 minutes.
  3. Blend the soup in a food processor or with a hand blender, and adjust the seasoning to taste.  Return to the pan and stir in the cream.
  4. Gently reheat the soup and ladle into warmed bowls.  Place a spoonful of Greek yoghurt in each and sprinkle with the chives and caramelised pumpkin seeds and rapeseed oil.

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