Discover the Best Vegetarian Food in Dubai

  • Search In Blog
  • Abu Dhabi
  • Ajman
  • Al Ain
  • Dubai
  • Fujairah
  • Ras al-Khaimah
  • Sharjah
  • Umm al Quwain
  • Mumbai

Pumpkin & Roasted Red Pepper Gazpacho

Sumati Menda • 21 June, 2017

share Pumpkin & Roasted Red Pepper Gazpacho on social media channels

Share this:
Pin Pumpkin & Roasted Red Pepper Gazpacho on Pinterest
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!
7 out of 10 based on 38 user ratings
Nutrition facts: 240 calories, 9 grams fat

share Pumpkin & Roasted Red Pepper Gazpacho on social media channels

Share this:
Pin Pumpkin & Roasted Red Pepper Gazpacho on Pinterest
Veggiebuzz on Instagram
Veggiebuzz on Instagram
Veggiebuzz on Instagram
Veggiebuzz on Instagram
Veggiebuzz on Instagram
Veggiebuzz on Instagram
Veggiebuzz on Instagram
Pop up login