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Piripepperchup Carrington

14th October 2022

Piri Pepper & Pumpkin Soup Recipe from Carringtons

This warming recipe will brighten the coldest of winter days.


  • 2 tablespoons olive oil
  • 750 g peeled pumpkin chopped
  • 1 red pepper de-seeded and sliced
  • 1 onion peeled and sliced
  • 790 ml vegetable stock
  • 1 teaspoons paprika
  • 2 heaped Tablespoons of Piri Pepper Chup
  • A pinch or two of salt and black pepper


  • Preheat the oven to 190 degrees C
  • Place the chopped pumpkin and red pepper on a roasting tray
  • Drizzle with 1 tablespoon of olive oil a pinch of salt and black pepper and mix, so it coats all of the vegetables
  • Place in the oven for 15 to 20 minutes until the vegetables are lightly charred and starting to soften
  • Meanwhile, heat the remaining olive oil in a saucepan and fry the onions until translucent and sweetened
  • Add the red pepper and pumpkin and cook for a further 2-3 minutes stirring to combine
  • Add the stock, paprika and Piri Pepper Chup
  • Bring back to the boil and simmer for 15-20 minutes until the pumpkin is soft and the liquid is slightly reduced
  • Process with a stick blender or stand blender until smooth and season to taste with salt and black pepper
  • Reheat and serve immediately with crusty bread or cool and save for another day. For an added extra kick why not garnish with some chilli flakes or a drizzle of my smoked garlic chilli oil.