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Pumpkin & Roasted Red Pepper Gazpacho

Sumati Menda • 21 June, 2017

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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
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!
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! 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!
8.5 out of 10 based on 25 user ratings
Nutrition facts: 240 calories, 9 grams fat

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