Roast Pumpkin & Capsicum Soup - by Serena
Notes: This soup is beautiful and tasty served as is but if you want a real treat and you don’t need to count calories, add 300ml of cream when reheating to make a rich, hearty pumpkin soup.
Ingredients:
- 1/4 JAP pumpkin unpeeled
- 1 brown onion
- 1 red capsicum (bell pepper)
- 2-3 cloves garlic, peeled
- 4 c chicken or veg stock
- 300 ml cream (optional)
- seasoning
Method:
Preheat oven to 180 d.
Leave skin on pumpkin and cut up in approx. 12 even sized pieces.
Peel and quarter the onion.
De-seed the capsicum and cut in 8 pieces.
Peel the garlic cloves and cut each one in half.
Lay all the ingredients on a lined baking tray and drizzle with a little olive oil. Season with salt and pepper or some roast veg seasoning. Cook in the oven for approx. 30 minutes until pumpkin is soft. Remove and transfer to a saucepan.
Then:
Make up 4 cups of chicken or veg stock using 2 Massel stock cubes (or your preferred stock). Add this to the saucepan and simmer with the lid on for 10 minutes.
Use a stick blender or food processor to blend the soup until it is completely smooth. (be careful as it will be hot)
Store in the fridge or freezer. If freezing, do not add cream until reheating.
This will keep for up to three days in the fridge.
To reheat place soup in a saucepan with cream (optional) and slowly simmer until piping hot. If its too thick, add a little water under desired consistency is reached
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Can't Stop Baking 