Fry
Pumpkin Soup with Roasted Pepper Salsa
- 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
Ingredients
-
1 - 2
red peppers
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800 grams
pumpkin or butternut, cubed
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4
cloves garlic, whole and in skins
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oil for drizzling
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1
onion, chopped
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2
cloves garlic, chopped
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oil for frying
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4 cups
warm stock
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6
dried apricots, finely chopped
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1 teaspoon
chilli oil or 1 chilli finely chopped
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salt and black pepper to season
Directions
- Preheat the oven grill.
- 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.
- While the peppers are sweating, reduce the oven temp to 200 degrees C
- 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.
- 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.
- Remove from the heat and puree the soup. Add some more stock if required.
- 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.
- Serve the soup with a dollop of the salsa.
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