After having a warm autumn, winter finally comes. I learnt about this soup from my son's friend, his mother was a very good cook and I enjoyed this soup a lot. The aroma of the garlic and the sweetness of the roasted capsicum enhance the flavour of this soup, making it a perfect winter warmer. Pumpkin soup is one of the most versatile kind of soup, I have done a Thai style pumpkin soup before and now I've added this soup to my favourite soup list.
Pumpkin soup also has a very special meaning to me. During my course of chemo, my neighbour cooked me a big pot of pumpkin soup as a nice gesture of helping. From her Italian background, she put parsley into her soup and I would never forget how tasty her soup was.
I really think pumpkin can bring magic!
Roasted Capsicum and Pumpkin Soup
2 medium potatoes
1/2 small onion
1 red capsicum
1 garlic gloves, sliced
1 tablespoon olive oil
- Peel potatoes, chop pumpkin and onion into chucks. Place enough water to cover the vegetable in a saucepan and cook until vegetable are cooked. Leave to cool.
- Meanwhile, cut capsicum into half. With the cut size facing down, sprinkle oil and garlic. Bake in a moderate oven until the skin are wrinkled, about 20 minutes. If the garlic burns, spoon it under the capsicum.
- Place the capsicum into a zip bag and let cool. When it is cooled, peel off the skin from the capsicum and chop into chuck.
- Pour the vegetable into a blender, reserve the water. Blend all ingredients until smooth.
- Return the puree into a saucepan and heat up the soup. Add enough reserved water till you have a nice consistency. Seasoned with salt and pepper.