Well, what can I say. Cooking a chilli pumpkin soup in the hottest weather for 155 years or so might be classed as slightly off beam by some. But with a pumpkin waiting to be turned into something delicious, and a freezer at hand, pumpkin soup was the order of the day. A plateful eaten at room temperature, and the rest frozen for Autumn.
Another Pumpkin Soup, with Red Peppers
Source : inspired by an old water-stained, handwritten recipe that I came across
Prep time:10 mins
Cooking time: 60 mins
Serves: 4 – 6 people, depending how you use it
2Tblspn Grapeseed Oil
3 medium brown onions
2 cloves garlic
2 bay leaves
3 red capsicums
2 red chillies, or to taste
750g butternut or Jap pumpkin/squash
salt and pepper
water or light vegetable stock
pesto and/or curd
Peel and slice the onions. Chop the capsicums and the garlic. Slice the chillies from the bottom to close to the the top, without going all the way through. Remove some or all of the seeds of the chillies.
Caramelise the onions slowly in the grapeseed oil.
Add the garlic, chopped capsicums, bay leaf, chillies and salt. Leave on the low heat to sweat for 5 minutes.
Add the pumpkin, and add enough water or stock to just cover them. Simmer until the pumpkin is cooked.
Remove the bayleaves and the chilli (optional). Puree the soup, adding more water if the soup is too thick. Serve either warm or at room temperature with a dollop of pesto and/or curd. Enjoy!