Rd's Creamy Pumpkin and Red Pepper Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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low calorie soup Ingredients:
1 lb pumpkin, pureed |
2 red peppers |
1 onion, finely chopped |
1 red chilli pepper, finely chopped |
1 litre water |
3 vegetable stock cubes |
4 cloves garlic, skinned |
1 freshly ground black pepper |
Directions:
1. Preheat the oven to 200C/400F/Gas 6. Place the peppers on a baking sheet in the oven and roast for 40 minutes.
2. Meanwhile place the chopped onion, chilli and stock into a large pan and bring to the boil. Simmer gently for ten minutes until the onion is soft.
3. Wrap the garlic cloves in foil and fifteen minutes before the end of cooking for the butternut squash and the red peppers add the garlic to the baking sheet and cook until the end.
4. Remove the skin from the peppers and halve and remove the seeds and roughly chop the flesh. Add the pumpkin puree to the pan with the chopped peppers, garlic cloves and plenty of ground black pepper.
5. Bring to the boil and simmer for about five minutes. Either using a hand held blender or food processor blitz the soup until smooth.
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