Recipes
Pumpkin Soup
Serves 4
2 tablespoons oil
1 large brown onion, diced
2 cloves garlic, finely chopped
400g butternut pumpkin flesh, diced
4 cups/1 litre chicken stock Salt and pepper
1.Heat oil in saucepan, add onion and garlic and sauté for 5 minutes.
2.Add pumpkin and toss to coat with the onion mixture. Add the stock and bring mixture to the boil.
3.Reduce heat and simmer for 20 to 30 minutes or until pumpkin is cooked.
4.Allow mixture to cool and process cooled soup in batches in blender on HIGH Speed until smooth.
5.Return pureed soup to saucepan to heat through, season to taste with salt and pepper.
Roast Capsicum Soup
Serves 4
6 red capsicums
1 tablespoon oil
3 cloves garlic, finely chopped
2 brown onions, chopped
1 apple peeled, cored and finely chopped
1 teaspoon smoked paprika
425g can peeled tomatoes
4 cups vegetable stock
1.Salt and freshly ground black pepper
2.Place capsicum into a large baking dish.
3.Bake in a hot oven (200ºC) until skins have turned black and blistered.
4.Remove from oven and allow to cool. Peel skin and remove seeds from capsicum and discard. Chop roughly.
5.Heat oil in a large saucepan, add garlic, onions, apple and paprika, cook for 5 minutes.
6.Add canned tomatoes including the juice and the vegetable stock, bring to the boil. Lower heat and simmer for 5 minutes.
7.Stir in capsicum and allow to cool.
8.Process cooled soup in batches in blender on HIGH Speed until smooth.
9.Return pureed soup to saucepan and season to taste with salt and pepper. Heat gently and serve with sour cream and chopped chives.
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