Roast Pumpkin and Red Capsicum Soup
1 kg Kent pumpkin, peeled, cut into 3 cm cube
2 large red capsicum, quartered, deseeded
olive oil cooking spray
1 tablespoon olive oil
1 red onion finely chopped
2 sticks celery, thinly sliced
3 cloves garlic, crushed
3 teaspoons smoky paprika
2 teaspoons ground cumin
2 teaspoons sea-salt flakes
½ teaspoon ground white pepper
5 cups vegetable or chicken stock
Pre-heat oven to 200˚C or 180˚C fan-forced. Line a large oven tray with baking paper. Put pumpkin and capsicum on prepared tray and spray with cooking oil. Roast for 40 minutes or until tender.
Heat olive oil in a large deep saucepan over a medium heat. Add onion, celery and garlic and cook for 4 minutes or until soft. Add spices, salt and pepper. Stir until combined. Add stock and bring to boil.
Add roasted vegetables and cook for 3 minutes or until heated through. Using a stick blender or food processor, pulse mixture until smooth.