14th October 2022
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.
