(No pictures here because we were all too hungry and well, soup is soup. Hehehehe.)
For those days when it’s just too tiring to do anything else or for those lovely cool autumn nights, this is one recipe that is a pure keeper!
Simple and quick pumpkin soup
1 medium sized butternut squash (or any other type of pumpkin)
1 large red bell pepper
1 large yellow onion
Approx 1 liter of stock – I used vegetable & beef stock
Some croutons and fried bacon for garnishing – optional
- Half the bell pepper, onion and butternut squash, and place the cut portions in a baking pan. Drizzle some olive oil over and bake in a preheated oven at 180°C for half an hour or until the pumpkin is soft. Place aside to cool when ready.
- Place the bell pepper and onion in a food processor or blender together with the scooped out flesh from the squash. Blend until smooth – add some stock if necessary.
- Once the mix is smooth, pour into the stock and heat over a gentle flame until it simmers. Season with salt and pepper if needed and serve warm or hot with some croutons and fried bacon. My hubs likes his soups with a bit of cream and strips of hard cheese (Comte, cheddar, Colby, etc).