Pumpkin & Roasted Red Pepper Gazpacho
I'm a pineapple on pizza kinda gal. I'm definitely into having a hint of sweetness in my savory food so I decided to take a bit of risk with this soup. The roasted red pepper gives a nice smoky flavor to this Maggi Pumpkin Soup Mix, and the pineapple is a perfect touch of sweetness. The best part of this soup is that it can be served either hot or cold!
Pumpkin & Roasted Red Pepper Gazpacho
- Total Time: 50 mins
- Cook Time: 35 mins
- Serves: 4
Ingredients:
- 1 red pepper
- olive oil
- 3 cups water
- MAGGI Pumpkin Soup Mix
- ½ tomato
- salt
- pepper
- 1 slice pineapple
- fresh mint
Method:
- Cut 1 red pepper into cubes, put on a lined baking tray, drizzle with olive oil, and broil at 250℃/480℉. Set aside.
- In a pot, put 3 cups of water and add the MAGGI Pumpkin Soup Mix. Stir until the mixture is smooth and has no lumps. Bring to a boil.
- Put the Pumpkin Soup in a blender; add tomato, salt, pepper, and the roasted red peppers.
- Blend until smooth.
- Add sliced pineapples before serving.
- Garnish with fresh mint. Enjoy!
NEWSLETTER SIGNUP
Never miss a post from VeggieBuzz!
Sign up for our newsletter to get the latest VeggieBuzz content delivered right to your inbox.