Spicy Pumpkin and Roast Pepper Soup
Serves 6-8. An easy soup based on roasting veg instead of simmering.
2 tablespoons extra virgin olive oil
2-3 onions, quartered
1 small chilli, seeded and halved
4 large carrots, in 1” chunks
1 small-med pumpkin, seeded, peeled & in 1” wedges
3 red peppers, seeded & halved
2 teaspoons cumin
1 tsp each ground coriander, chili powder, salt
1 tin coconut milk
1.5L hot stock
1 teaspoon dried oregano
Salt and pepper to taste
Fresh coriander (incl. stems), chopped
Preheat oven to 220˚C. Combine cumin, coriander, chili powder and salt. Combine onion, carrots, chilli, pumpkin, and peppers. Drizzle with oil and add spice mixture, stirring (use hands if preferred) to coat.
Roast veg in large dish (may need two) for 10-15 minutes. Stir and roast another 10-15 minutes until beginning to brown.
Once roasted, combine in large pot with stock, coconut milk, oregano and salt and pepper. Simmer 15 minutes to be sure all veg is tender. Puree until smooth, and serve topped with coriander.
Adapted from the Café La Sucre Farine.