Pumpkin and Pepper Soup

    

With Halloween approaching its a perfect time to prepare this Pumpkin and Pepper Soup recipe with a hint of curry it will warm on cold winter nights and make a healthy snack for half term holiday lunch.  This recipe will take around 20 minutes to prepare and 60 minutes to cook.

Ingredients

• 3 garlic cloves (crushed)
• 1 tbsp olive oil
• 1 large onion (finely diced)
• 1 pumpkin peeled, deseeded and cut into small chunks.
  
  
  
• 2 peppers (diced into small chunks)
• 1.25 litres of vegetable stock made from 2 vegetable stock cubes
• 1 tbsp of curry powder (I use medium but make to own taste).
• 1 tbsp pumpkin seeds (to serve)
• salt and pepper

 

Method

1. Heat the oil in a large pan over a medium heat. Add the onions and cook until soft.
2. Add the pumpkin, peppers, garlic, salt and pepper. Reduce the heat and cook, covered, for 10-12 minutes. Stir in the curry powder and half the stock. Cook for a further 40 minutes.
3. Add the remaining stock and bring to a simmer. Take off the heat and use a hand blender to blend until smooth. 
4. Sprinkle with pumpkin seeds to serve.