subject: Pumpkin and Roasted Capsicum Soup [print this page] Pumpkin and Roasted Capsicum Soup Pumpkin and Roasted Capsicum Soup
A delicious and creamy New Zealand style pumpkin soup, with added variations of roasted capsicum to entertain. Great for a cold winter day, either as mains or as a lightly-served appetizer. Very simply made in seven quick and easy steps, as below.
Ingredients
1.2kg Pumpkin, peeled, seeded and diced
750ml Chicken Stock
1 Avocado, peeled, stoned and sliced and also Coriander leaves for garnish
140g Sour Cream
2 Garlic Cloves, finely chopped
2 Roasted Red Capsicum scored, seeded and finely diced
1 Onion, finely chopped
Salt
Black Pepper, freshly ground
4 tbsp home brand olive oil extra virgin
Directions:
1. Heat the oil over moderate heat and add the onion and garlic.
2. Fry gently without browning until the onion is soft.
3. Add the pumpkin and stock, bring to the boil and simmer 10 minutes until the pumpkin is soft.
4. Remove from the heat, cool then puree in a blender or food processor or mash well.
5. Pour back into a clean saucepan and bring to the boil.
6. Add the roasted red capsicum, mix well, taste and season with salt and pepper.
7. Serve garnished with sour cream, some sliced avocado and some coriander leaves
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