What’s Cooking?..Butternut Capsicum Soup

What’s Cooking?…Butternut Capsicum Soup 

A quick, delicious, economical and easy soup to prepare.  A short list of ingredients has this soup covered.

I often think soups are to Winter as salads are to Summer.  A great way to get more veges into the system. Especially for those who may not be so fond of eating them. When  vegetables are puréed into a delicious warming soup, it makes them easy to consume.

This Butternut Capsicum Soup is no exception.   It’s glossy with a high colour.   Serve for lunch or dinner.  Delicious with crusty whole grain bread or roll.  A lovely vegan option too!

This is how I do it.


2 medium brown onions
1 large red capsicum
1 small butternut pumpkin approximately 1.2kg
2 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 vegetable stock cube (optional)
2 1/2 cups water
salt to taste

freshly ground black pepper


Peel, seed and cut the pumpkin into large cubes.


Peel and dice onions.  Add the olive oil and onions to a medium saucepan on low heat, and sauté until the onions become translucent.  In the meantime wash, seed and dice the capsicum,  add to the onions.  Continue to sauté for another 5 minutes until the capsicums begin to soften.

Add the cumin and coriander.  Stir to combine well with the onions and capsicums.  Add the pumpkin, water and stock cube.  Bring to a simmer.  Cook for about 20 minutes or until the pumpkin is soft.
Blitz in a food processor or use a stick mixer  to purée the soup.  My preferred option is to use the stick mixer, saves transferring liquids and extra washing up.
Season with salt and freshly ground black pepper.
Serve and enjoy!

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