Pumpkin soup with roasted pepper salsa
4 servings
Prep: 20 mins,
Cooking: 1 hr
The garlicky and smoky sweetness of the peppers works superbly with pumpkin.
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Ingredients (11)
2 | red pepper |
800 g | pumpkin — or butternut, cubed |
4 cloves | garlic — cloves, whole |
oil — for drizzling | |
1 | onion — chopped |
2 cloves | garlic — cloves, chopped |
oil — for frying | |
4 cup | stock — warm |
6 | apricots — dried, finely chopped |
1 tsp | chilli oil |
sea salt and freshly ground black pepper |
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