Red pepper and pumpkin soup

Background
This red pepper and pumpkin soup is perfect for Halloween. You can even use up the pumpkin flesh from your Jack' O Lantern! It's quick and easy and it's very popular with kids because it's naturally sweet. You can easily decorate the soup - see the tips below. Serve the soup with crusty bread, flat-bread or scones.
Ingredients
- 3 red bell peppers (capsicums)
- 1 medium pumpkin or squash
- 1 red onion
- 1 clove of garlic
- 1 Tbsp olive oil
- 1 Tbsp sun-dried tomatoes purΓ©e
- 1 litre vegetable stock
- Decoration: pumpkin seeds , cream or yogurt (optional)
Instructions
- Peel & chop the onion and garlic.
- Heat the oil in a pan, add the onion & garlic and cook at a low temperature until translucent.
- Meanwhile, cut the pumpkin in half, scrape the seeds out, cut off the rind with a knife and dice the flesh.
- De-seed the peppers and roughly chop the flesh.
- When the onion is soft, add the pumpkin, pepper pieces and the tomato purΓ©e. Stir well then sweat under a lid for 10 minutes.
- Pour in the vegetable broth, bring to the boil, then simmer on a low heat for 25 minutes.
- Blend until smooth and silky
Tips
To create a spider web on top of the soup:- Ladle the soup into bowls then drizzle cream or yoghurt in the shape of three circles on top - one in the middle, one around the edge of the bowl and one in between the two circles.
- Using a toothpick, draw lines across the circles starting from the middle point of the first circle - these lines will pull the circles towards each other, creating a spider web effect.
- Add some pumpkin seeds as "spiders".
Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Seasonal - Soup - Starter - Supper
- Cuisines: - USA
- Occasions: - Bonfire Night - Christmas - Dinner Party - Halloween - Kid's Party - Parties - Thanksgiving
- Ingredients: - Other Vegetables
- Health and Diet: - Dairy Free - Diabetic - Gluten Free - Healthy - High Fibre - Low Calorie - Vegan
- Skill Levels: - Easy
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