Pumpkin Soup with Roasted PepperĀ Salsa

November  1, 2014
0 Ratings
  • Serves 4
Author Notes

It was at dinner one evening that I tasted this pumpkin soup. We had finished the social media workshop a bit earlier and as fun as it is, it is quite a long and tiring day. I had my glass of wine sorted and proceeded to get a bowl of the soup. As I returned to the table, Cherie asked if I had added the salsa. In my hunger I did not even look at the condiments so went back for a second helping of the soup, this time with the salsa. It elevates the humble soup to something else. So much so that I doubt I will make a pumpkin soup without the salsa again. Cherie told me she got the recipe from her friend Clive Belcher who served it a party one evening. I then proceeded to gently twist her arm to pass the recipe on to me. It is just too good not to share! —heinstirred

What You'll Need
  • 1 - 2 red peppers
  • 800 grams pumpkin or butternut, cubed
  • 4 cloves garlic, whole and in skins
  • oil for drizzling
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • oil for frying
  • 4 cups warm stock
  • 6 dried apricots, finely chopped
  • 1 teaspoon chilli oil or 1 chilli finely chopped
  • salt and black pepper to season
  1. Preheat the oven grill.
  2. Place the peppers on a baking tray and place under the grill. Allow the skin to blacken (turn the peppers 90 degrees every 4 minutes or so). Remove the peppers and place in a plastic bag to sweat for about 20 minutes. Peel off the blackened skin and remove the stem and all seeds and set aside.
  3. While the peppers are sweating, reduce the oven temp to 200 degrees C
  4. Place the pumpkin/butternut and garlic on a roasting tray and drizzle with some oil. Roast until the pumpkin is cooked and the edges are starting to caramelise. About 30 - 40 minutes.
  5. Sweat the onions and garlic in a splash of oil and fry over a medium heat until softened. Add the pumpkin/butternut and sweat for a further 5 minutes. Add the stock and let it simmer for about 10 minutes. Season with salt and pepper.
  6. Remove from the heat and puree the soup. Add some more stock if required.
  7. In a food processor, squeeze the roasted garlic from the skins. Add the peppers, apricot and chilli oil or fresh chilli. Blitz for a few seconds at a time until the mixture is still chunky.
  8. Serve the soup with a dollop of the salsa.

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