Pumpkin Soup
The is the very best way to use up pumpkin if it's Hallowe'en or substitute any squash you have to hand year round. The soup has the most gorgeous texture and is seasoned with chilli and peppers. You can either roast the vegetables or cook them in a pressure cooker - the flavour is really enhanced if they are roasted. You can add other vegetables such as parsnips too.
Equipment
- 1 Food processor or blender
- 1 Pressure cooker optional
Ingredients
- 100 Red, green or yellow peppers
- 500 grams Pumpkin or squash roasted
- 200 grams White or red onion
- 1/2 Fresh red chilli or 1 teaspoon chilli powder
- 1 clove Garlic, peeled and crushed
- 100 grams fresh tomatoes chopped
- Salt and pepper
- 1 sprig fresh rosemary about 10 cm / 4 inches long
- 30 ml olive oil
- water
Instructions
Roasted vegetable option
- Cut the pumpkin or squash into evenly sized pieces. Peel and slice the onion and garlic. Slice chilli and the tomato. Place all the vegetables into an oven proof dish.
- Sprinkle with oil and rosemary. Roast in a pre heated oven 180? 400? for 25 minutes until cooked through and lightly browned.
- When cooled a little, add to a food processor or blender and process until smooth. Add enough water to make a spoonable soup. Return to the pan and add salt and pepper to taste.
Pressure cooker option
- Cut the pumpkin or squash into evenly sized pieces. Peel and slice the onion and garlic. Slice chilli and the tomato.
- Pop all the ingredients (except salt and pepper) into the pressure cooker and add 500 ml water and the rosemary.
- Cook on high pressure for 10 minutes. Release the pressure safely when cooled a little.
- Place in a food processor or blender and process until smooth. Add more water if necessary to make a spoonable soup. Return to the pan and add salt and pepper to taste.
- Blend adding more water as required to a consistency you like and serve.
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