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Roasted Red Pepper Soup - Steve Morgan
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Brief Description
Look. You're gonna be tempted to call this Pumpkin Soup (after all it's the main ingredient). But don't. When you say pumpkin to most people, their taste buds start lining up for loads of sugar, a little nutmeg or all space, and maybe a shot of whipped cream. And they'll hate this stuff. You don't call a delicious beef stew "water soup." You call it beef stew, even though usually the least thing in it is beef. Call this "Roasted Red Pepper Soup" and it will become a favorite.
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Main Ingredient
pumpkin pie filling
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Category: Soups
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Serves six. (it's a rich soup, so a little goes a long way). If you want something for a whole meal, leave out the pumpkin and the red pepper, open a can of Dinty Moore's and throw it in instead.)
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Posted By: feastonmemories
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Posted On: May 09, 2020
Number of Servings:
Ingredients:
- 1 cans - large can of pumpkin Don't get pumpkin pie filling or you'll really regret it.
- 2/3 cups - roasted red peppers, packed
- 1 teaspoons - salt
- 1 tablespoons - paprika
- 1/2 teaspoons - cayenne pepper
- 1 teaspoons - black pepper
- 1 teaspoons - white pepper
- 1 teaspoons - lemon juice
- 1 cups - milk (canned, whole, heavy cream, or as a last resort, skim)
- 1/4 cups - grated asiago cheese
- 1 cans - large can of pumpkin Don't get pumpkin pie filling or you'll really regret it.
- 2/3 cups - roasted red peppers, packed
- 1 teaspoons - salt
- 1 tablespoons - paprika
- 1/2 teaspoons - cayenne pepper
- 1 teaspoons - black pepper
- 1 teaspoons - white pepper
- 1 teaspoons - lemon juice
- 1 cups - milk (canned, whole, heavy cream, or as a last resort, skim)
- 1/4 cups - grated asiago cheese
Directions:
1. Your roasted red peppers can either come in a jar or you can make them yourself. If you choose the latter, or can't find the jars (or forgot to take your investment banker to the sepcialty grocery store) take one large red bell pepper, wash it, stick it on a barbecue grill at medium high heat and rotate very 2-3 minutes until the skin is charred and separating from the meat of the pepper, and the meat is soft and squishy but not mushy. Then carefully (as in - the thing is steaming hot) remove the skin, cut out the stem and remove the seeds and the "arches" from the creases of the inside of the pepper (you know the part that when you are slicing bell peppers is whitish and keeps that part from looking like the rest of the slices.
2. Take 2/3 cup of the roasted red pepper, but it in a food processor or blender and blend until about the consistency of your canned pumpkin. Add a tablespoon or two of water if necessary.
3. In a crock pot or soup pot, dump in everything including the 2/3 cup of roasted red peppers, and stir. If desired, throw in the rest of your red peppers in slices or chunks.
4. Heat to boiling. Thin with milk as necessary. Spice to your heart's content.
5. Serve warm, topped with croutons and a few extra grates of Asiago cheese. (For croutons recipe, see my Focaccia bread recipe.) For a little more color, top with a spiral of thin slices of un-roasted red pepper.
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