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Pumpkin Soup
Serves 4
2 tablespoons oil
1 large brown onion, diced
2 cloves garlic, finely chopped
400g butternut pumpkin flesh, diced
4 cups/1 litre chicken stock
Salt and pepper
1. Heat oil in saucepan, add onion and
garlic and sauté for 5 minutes.
2. Add pumpkin and toss to coat with
the onion mixture. Add the stock and
bring mixture to the boil.
3. Reduce heat and simmer for 20 to 30
minutes or until pumpkin is cooked.
4. Allow mixture to cool and process
cooled soup in batches in blender on
‘HIGH’ Speed until smooth.
5. Return pureed soup to saucepan to
heat through, season to taste with
salt and pepper.
Roast Capsicum Soup
Serves 4
6 red capsicums
1 tablespoon oil
3 cloves garlic, finely chopped
2 brown onions, chopped
1 apple peeled, cored and
finely chopped
1 teaspoon smoked paprika
425g can peeled tomatoes
4 cups vegetable stock
1. Salt and freshly ground black pepper
2. Place capsicum into a large
baking dish.
3. Bake in a hot oven (200ºC) until skins
have turned black and blistered.
4. Remove from oven and allow to cool.
Peel skin and remove seeds from
capsicum and discard. Chop roughly.
5. Heat oil in a large saucepan, add
garlic, onions, apple and paprika,
cook for 5 minutes.
6. Add canned tomatoes including the
juice and the vegetable stock, bring
to the boil. Lower heat and simmer
for 5 minutes.
7. Stir in capsicum and allow to cool.
8. Process cooled soup in batches in
blender on ‘HIGH’ Speed until smooth.
9. Return pureed soup to saucepan and
season to taste with salt and pepper.
Heat gently and serve with sour cream
and chopped chives.
Recipes