Pumpkin Soup

PennyAuthorPenny
00

ShareTweetSaveShare

Yields1 Serving

 1 Pumpkin sliced and deseeded
 1 Onion chopped
 1 Pepper chopped
 2 pt Vegetable stock
 Salt and pepper
 Chilli flakes to taste
 Oil
 Mixed herbs
 Balsamic vinegar optional

1

Heat oven to 180c
Place the pumpkin slices on a baking tray , sprinkle with herbs and salt and pepper. Drizzle with oil and roast for about 20 minutes

2

Heat a little oil on a pan and add the onions , peppers and a pinch of herbs . Sauté until softening

3

Add on the stock . Scrape in the pumpkin .
Add chilli flakes to taste

4

Bring to boil then simmer until the peppers and onions are cooked

5

Blitz with a hand blender . Adjust seasoning

6

Serve with a dash of balsamic vinegar and/or a dash of cream

Category

Ingredients

 1 Pumpkin sliced and deseeded
 1 Onion chopped
 1 Pepper chopped
 2 pt Vegetable stock
 Salt and pepper
 Chilli flakes to taste
 Oil
 Mixed herbs
 Balsamic vinegar optional

Directions

1

Heat oven to 180c
Place the pumpkin slices on a baking tray , sprinkle with herbs and salt and pepper. Drizzle with oil and roast for about 20 minutes

2

Heat a little oil on a pan and add the onions , peppers and a pinch of herbs . Sauté until softening

3

Add on the stock . Scrape in the pumpkin .
Add chilli flakes to taste

4

Bring to boil then simmer until the peppers and onions are cooked

5

Blitz with a hand blender . Adjust seasoning

6

Serve with a dash of balsamic vinegar and/or a dash of cream

Pumpkin Soup

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.