Chilli Pumpkin Soup
Published February 15, 2013 | Written by The Healthline Editorial Team
A tasty starter packed full of vitamin goodness with a spicy twist.
|Serving size:||3 cups|
|Calories per serving:||108|
|Total Fat 5.2g||8%|
- 1 diced medium red pepper
- 2 finely chopped red chillies
- 1 tbsp olive oil
- 2 cloves of minced garlic
- 1 diced medium onion
- 3 1/2 pounds pumpkin
- 2 cups of vegetable stock
- 2 tsp salt
- 2 tablespoons butter
Step by Step:
- Chop up the pumpkin into 1 inch cubes and boil until tender. If you have a steamer, then steam the pumpkin to retain more of the nutrients.
- Meanwhile work on the chilli. Heat the olive oil on medium to low heat. Add the garlic, after 2 minutes, add the red chillies and leave for a further 4 minutes. Now add the peppers and cook until soft. Puree the mixture, add 1/2 tsp of salt and set aside.
- Once the pumpkin is soft drain 2 cups of the boiled water into measuring jug, stir in the vegetable stock and set aside. Drain the excess water and puree the pumpkin pieces.
- Put the butter on medium heat until melted. Add the chopped onions, once they are translucent or soft add the pumpkin puree and mix well. Next add the 2 cups of stock, again mix well and allow to stew for 20 minutes on medium to low heat.
- Serve the soup into a bowl, add a tablespoon of the chilli puree and optionally add a dash of pumpkin oil to really bring out the flavour. Serve hot with bread rolls.