Carrot and pumpkin soup with capsicum recipe

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  • Cuisine: Modern Australian
  • Serves 4

Ingredients

400g carrots
200g pumpkin
80g white onion
80g green capsicum
80g tomato flesh
1 tbsp sunflower oil
Salt & freshly ground pepper
A good pinch of cayenne pepper
1 1/5 litres vegetable stock
1 tbsp chopped parsley
1 tbsp finely chopped chives
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Preparation

Peel and thinly slice the carrots. Cut the pumpkin flesh into approximately 0.5 cm dice. Peel and finely dice the onions. Quarter the capsicum, remove the stalks, seeds and white inner ribs and cut the quarters into thin strips. Finely dice the tomato flesh. Heat the oil in a pan and gently sweat the onion. Add the carrots and pumpkin and sweat briefly. Then add the stock, season to taste and simmer for 15 minutes. Add the peppers and tomatoes and cook for a further 5 minutes. Sprinkle with herbs and check the seasoning. Serve hot.
 

If you enjoyed this Carrot and pumpkin soup with capsicum recipe then browse more Modern Australian recipes, soup recipes, easy recipes and our most popular hainanese chicken rice recipe.

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