Piri Pepper & Pumpkin Soup Recipe from Carringtons
This warming recipe will brighten the coldest of winter days.
INGREDIENTS
2 tablespoons olive oil
750 g peeled pumpkin chopped
1 red pepper de-seeded and sliced
1 onion peeled and sliced
790 ml vegetable stock
1 teaspoons paprika
2 heaped Tablespoons of Piri Pepper Chup
A pinch or two of salt and black pepper
INSTRUCTIONS
Preheat the oven to 190 degrees C
Place the chopped pumpkin and red pepper on a roasting tray
Drizzle with 1 tablespoon of olive oil a pinch of salt and black pepper and mix, so it coats all of the vegetables
Place in the oven for 15 to 20 minutes until the vegetables are lightly charred and starting to soften
Meanwhile, heat the remaining olive oil in a saucepan and fry the onions until translucent and sweetened
Add the red pepper and pumpkin and cook for a further 2-3 minutes stirring to combine
Add the stock, paprika and Piri Pepper Chup
Bring back to the boil and simmer for 15-20 minutes until the pumpkin is soft and the liquid is slightly reduced
Process with a stick blender or stand blender until smooth and season to taste with salt and black pepper
Reheat and serve immediately with crusty bread or cool and save for another day. For an added extra kick why not garnish with some chilli flakes or a drizzle of my smoked garlic chilli oil.