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Autumn Recipe
We love hot soups African Caribbean style! Try out this hearty recipe to keep you warm through the Autumn days
Roasted Peppers and Pumpkin Soup
(serves 8-12)
Ingredients:
500g red capsicum peppers
1 kilo pumpkin peeled and diced
2 sticks spring onion
20g fresh thyme
1 medium Scotch Bonnet pepper
2 packets Grace Pumpkin Soup Mix!["SheaByNature]("http://origin.ih.constantcontact.com/fs013/1102486477397/img/48.jpg?a=1102730463154" "\"http://rs6.net/tn.jsp?et=1102730463154&s=87&e=001XGn02wJDhOdF-_gT5u67JYpE44aa_XEuNTA8q0agIIxDs-XQOvgI1X5NBuDhkFPS6t0DHkKCxrJSV-uASRMlpmCexSSQF_p33zAxh0G7yo5qCwvIN8Ju_Cgb5pYKYh73XSEQsAR1Wb_Tb0Ncipui29z8vidMxnjcGL06c8hwnMHhu5tJ5d8RoXgYHjJEiMTLtOSD2gIq1az4xBn0CVVYGWH6zeY4szZ9JjbkrjNUbBvyVS-06wWUR-d2b3d-amx6\"")
Method:
Heat oven at 160 degrees.
In a baking tray add capsicum and pumpkin. Roast for 20 minutes until golden brown. In a pot add boil 2 litres of water. Add roasted capsicum and pumpkin. Add Scotch Bonnet pepper whole to infuse flavour. Cook for 20 minutes stirring occasionally to dissolve capsicum and pumpkin (ensuring that Scotch Bonnet pepper remains whole). Add spring onion, thyme and pumpkin soup mix, and simmer until the noodles are cooked. Garnish with spring onion and serve. Add some warm hardough bread and butter. Yummy!
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