A chilli pumpkin soup that can be eaten hot, at room temperature, or frozen for another day.
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
2 Tblspn 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.