Pumpkin And Red Pepper Soup
Autumn soup recipe
Ingredients
- 2 tablespoons olive oil
- 750 g pumpkin flesh chopped
- 1 red pepper de-seeded and sliced
- 1 onion peeled and sliced
- 750 ml vegetable stock
- 2 teaspoons paprika
- Pinch cayenne pepper
Instructions
- Preheat the oven to 190 degrees C
- Place the chopped pumpkin and red pepper on a roasting dish
- Drizzle with 1 tablespoon of olive oil and stir a little to ensure it covers all the vegetables
- Place in the oven for 15 to 20 minutes until the vegetables are starting to char slightly
- Meanwhile, heat the remaining olive oil in a saucepan
- Saute the onions
- Add the pepper an pumpkin and cook for 2-3 minutes
- Add the stock, paprika and cayenne pepper
- Bring back to the boil and simmer for 20 minutes
- Process in a blender
- Reheat and serve immediately with crusty bread