INGREDIENTS
· 2 tablespoons olive oil
· 750 g peeled pumpkin chopped
· 1 red pepper de-seeded andsliced
· 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
· Toasted nuts and seeds ( Optional)
· Drizzle of cream ( Optional )
· Chopped fresh herbs ( Optional
INSTRUCTIONS
1. Preheat the oven to 190 degrees C
2. Place the chopped pumpkin and redpepper on a roasting tray
3. Drizzle with 1 tablespoon of oliveoil a pinch of salt and black pepper and mix, so it coats all of the vegetables
4. Place in the oven for 15 to 20minutes until the vegetables are lightly charred and starting to soften
5. Meanwhile, heat the remaining oliveoil in a saucepan and fry the onions until translucent and sweetened
6. Add the red pepper and pumpkin andcook for a further 2-3 minutes stirring to combine
7. Add the stock, paprika and Piri PepperChup
8. Bring back to the boil and simmer for15-20 minutes until the pumpkin is soft and the liquid is slightly reduced
9. Process with a stick blender or standblender until smooth and season to taste with salt and black pepper
10. Reheat and serve immediately withcrusty bread or cool and save for another day. For an added extra kick why notgarnish with some chilli flakes or a drizzle of my smoked garlic chilli oilsome toasted nuts and seeds or a drizzle of cream.
