ROASTED PUMKIN SOUP

Winter is nearly here on top of us again....Soups are incredibly good for you,  especially if you have not been well and in the chilly cold weather.

This is a recipe that I was given by my friend Kathy Barbour from Mt George, we shared this soup on route to a public meeting about the Coal Seam Gas Mining in Gloucester NSW.  I hope you enjoy it as much as we all did and as I have many times since.  Thank you Kath.

ROAST PUMPKIN SOUP
Step One: Pre Heat Oven to 200 degrees Celsius
 
Ingredients:
Pumpkin chopped up
Capsicum pieces
Oil sprayed or drizzled
Sprinkle of salt
A large Onion
Garlic
Celery
Cumin
Paprika
White Pepper

PLACE IN OVEN TO BAKE
PUMPKIN and CAPSICUM for 45 minutes to an hour depending
Until pumpkin is soft and cooked and starting to brown nicely

A whole and halved red bell pepper (Photo credit: Wikipedia)

In a fairly large pot on the stove
Place  chopped Onion,  Chopped Celery in oil and cook till clear
Add 2 teaspoons of Paprika
2 teaspoons of Cumen
1 teaspoon of salt flakes
1 teaspoon of white pepper
and cook till fragrant
Add 5 cups of Chicken stock and sit to wait for pumpkin
When the PUMPKIN  and CAPSICUM are cooked add to the stock mixture

Let this simmer for a short while while all the flavors combine
Let cool and start blending
Serve with Cream and chives and hot crusty breads

BETTER HOMES AND GARDENS / FAST ED ROAST PUMKIN SOUP