Super pumpkin soup
So good on a cold winter night. Last night while the potatoes were in the oven I whipped this up. By the time we were finished eating it was ready to be blended, so tonight, when I'm out Noel has dinner at home waiting for him (and I have something delicious for lunch). I love soups because they are easy and make great leftovers for midweek lunches. You can also put almost anything in - depending what's in the fridge.
1 whole Butternut pumpkin (you can use Jap or any other kind, but I like butternut and they are easier to chop!) - chopped into smallish chunks
1 red onion - chopped
2 birds eye chillis - chopped (if you don't want it to be spicy - don't add these)
1/2 tsp cumin
1/2 tsp allspice
1 red or yellow capsicum - chopped
2 cloves garlic- crushed
2 potatoes - chopped into chunks
2 zuccinis - chopped into chunks
2 - 3 litres chicken stock
Peel and chop the pumpkin so it's ready to go (as this is the most time consuming part of this recipe). Chop the onion, garlic, chilli, capsicum. Heat a good lug of olive oil over a medium to high heat and add the onion, garlic, chilli, capsicum, spices, salt and pepper. Fry for about 5 minutes until soft. Meanwhile chop the potatoes and zuccini. Add the pumpkin and continue frying over a medium heat. Add the potatoes and zuccini and continue frying for a couple of minutes and then add the stock. Turn the heat up to high and bring to the boil. Turn heat back to medium and simmer covered for about 45 minutes, stirring occasionally, tuntil the vegetables are soft and the stock tasty. Allow to cool and then blend with a hand blender or food processor until smooth.
Serve with a dollop of cream, lots of fresh ground pepper and garlic bread or toast.