Roasted Red Pepper and Pumpkin Soup
We had a howling great time when fellow food wizard Marsha came in to conjure up something spectacular in our cauldron... and this Pepper & Pumpkin Soup is completely spook-tacular! Perfect for warming your insides on chilly autumnal nights and giving the family pumpkin to talk about!
Serves
Ingredients
For the soup
<item-todo-done>2 tbsp mixed herbs<item-todo-done><item-todo-done>2 tbsp dried red chilli<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>100g red lentils<item-todo-done><item-todo-done>1 tbsp turmeric<item-todo-done><item-todo-done>4 red bell peppers<item-todo-done><item-todo-done>1 pumpkin<item-todo-done><item-todo-done>1 vegetable stock cube - mixed with 650ml boiling water<item-todo-done><item-todo-done>1 x 400g can of chopped tomatoes<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done>
To serve
<item-todo-done> chunky bread<item-todo-done><item-todo-done>1 red onion<item-todo-done>
Before you start
Preheat oven to 180ºC | Large saucepan | Stick blender
Prepare the pumpkin
- Dice the pumpkin into cubes and place into a bowl
- Add olive oil, turmeric and mixed herbs
- Place on a baking tray and roast until tender, around 30 to 35 minutes
Start your soup mixture
- Chop your garlic, red onion, dried chilli and red pepper
- Add your garlic, onion and pepper to a saucepan over a medium heat and cook until soft
- Pour in a tin of chopped tomatoes, then fill the empty tin with water and add to your pan
- Add a stock cube and your lentils, and bubble away for 20 mins
- Add in the roasted pumpkin and allow to cook for a further 10 minutes
Blend your soup
- Grab your stick blender and blitz until smooth
- Serve warm with some chunky bread