Roasted Capsicum and Pumpkin Soup

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
(serve 4)

800g pumpkin
2 medium potatoes
1/2 small onion
1 red capsicum
1 garlic gloves, sliced
1 tablespoon olive oil
water

Method:

1. 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.
2. 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. 
3. 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.
4. Pour the vegetable into a blender, reserve the water.  Blend all ingredients until smooth.
5. 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.