Wednesday, 26 July 2017

Spicy Roasted Pumpkin and Roasted Capsicum Soup

Hello Dear Reader,


We only have 2 more days until we leave for our Canadian/Alaskan trip, so I am in the process of making sure all perishable foods are used up. Last Saturday we did a smallish grocery shop, only buying what we would need for the week ahead plus a few specials on pantry items. As most readers would know by now, I hate waste of any sort and try to use everything up in a timely manner. I also don't stockpile or buy more than what I can use in a week, this reduced the chance of waste, dramatically. The reasons I don't stockpile or buy in bulk can be read here. It is a system that works for us, it's not for everyone as everyones circumstances are different.

Any way, that is a long way of saying, holy cow, this is an amazing soup. I had 3 beautiful red capsicums and some pumpkin that needed using up before we go away, so I thought a nice soup could be made using these lovely ingredients. I added chilli flakes, cumin, a red onion and some garlic for extra flavour and I used a litre of vegetable stock that I already had in the pantry, from a while ago. Simple, everyday ingredients turned this vegetable soup into a deliciously sweet, spicy and deeply flavoured soup. I also roasted all the veggies to boost the flavours tremendously.

Ingredients for Spicy Roasted Pumpkin and Roasted Capsicum Soup. clockwise from top right-
1 teaspoon chilli flakes, 500 grams of pumpkin, cut into chunks, 1 red onion, quartered, 2 garlic cloves, peeled, 500 grams of red capsicum, de-seeded and quartered, 1 teaspoon ground cumin, 1 litre of vegetable stock and 2 tablespoons of oil, a small handful of coriander, chopped and a 1/4 cup of cream (not pictured)

Preheat oven to 200 C and prepare an oven tray with non stick paper. Throw all the ingredients into a bowl, sprinkle over the spices and 2 tablespoons of oil (I use rice bran oil for everything)

Toss to coat in oil and spice mix

Spread out spicy veggies in a single layer, onto the prepared oven tray

Bake for 30 minutes at 200 C or until soft and well roasted

Put roasted veggies into a large saucepan, pour over the veggie stock, bring to a gentle boil, pop a lid on, turn heat down to low and let bubble away for 20 minutes 

Blitz until smooth and silky. If you wish, you could freeze the soup at this point

Then add the 1/4 cup of cream and blitz again

Sprinkle over chopped coriander or herb of choice. Chives or parsley would work well also

We had this soup for lunch yesterday, with toast and butter, and it will be eaten for delicious warming lunches over the next day or so, just perfect for a cold winters day.

Do you make a "whatever is in the crisper draw, soup" what has been your favourite?


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