ROAST PUMPKIN & CAPSICUM SOUP
SERVES 4-6 PREP 15 MINS COOK 50 MINS
• 2 onions, chopped • ½ Jap pumpkin, peeled, seeded, chopped • 1 red capsicum, seeded, chopped • 1 large potato, peeled, chopped • 1 tbsp olive oil • 3 whole garlic cloves, peeled • 1 tbsp Moroccan spice • 3 cups chicken stock • 3 cups water • cream, snipped chives, crusty bread, to serve 1 Preheat oven to 180°C.
2 In a baking dish, toss vegetables with oil, garlic and spice. Bake 25-30 mins until tender and golden.
3 In a large saucepan, combine roasted vegies, stock and water. Season. Bring to boil on high. Simmer, covered, 15-20 mins until vegies are very tender.
4 Using a hand blender, puree mixture. Strain soup through a…