Capsicum, tomato and pumpkin soup
"This is a really tasty and simple soup. I make it every year when capsicums are cheap and fresh in abundance. It's hearty and moreish and can be dressed up depending on the occasion. I made this recipe up myself trying to re-create a soup I once ate in Seattle that had elusive flavours."
- 1 large onion, diced
- 4 cloves garlic, finely chopped
- 2 red peppers, diced
- 2 - 3 sticks celery, chopped
- ghee or oil
- 1 can organic chopped tomatoes
- Half a crown pumpkin or a whole butternut
- 1 tsp chicken stock powder
- salt, pepper and sugar to taste
- sour cream or camembert or blue cheese to serve
- Sauté onions, garlic, celery and peppers in ghee or oil till medium brown. Season with salt and pepper to taste.
- Add tomatoes, peeled and diced pumpkin and stock with enough boiling water to cover.
- Bring to boil then simmer for 30 minutes.
- Season with salt/sugar if needed (depends on sweetness of pumpkin).
- When pumpkin is soft, blend with a wand.
- Serve with a dollop of sour cream/camembert or blue cheese floating in the centre of each bowl.
- Add toast or fresh bread on the side if desired.