Warming red capsicum and pumpkin soup
I love winter soups, it is so easy to pack lots of goodness into one easy meal.
Soups have been a life saver for me this pregnancy as I have struggled with aversions to certain foods (including a huge aversion to capsicum) and if I hide them in a soup I can handle it. Yay a win for me!!
Enjoy x
What you need:
1x onion
3x garlic cloves
1x small knob of fresh turmeric (or 1tsp dried turmeric)
1x tablespoon of coconut oil
400grams pumpkin chopped and peeled (if using a thermomix do not worry about peeling)
1x large carrot roughly chopped
1x red capsicum deseeded and sliced in 4
100ml water
1x 400ml can of coconut milk
Salt and pepper to taste
What you need to do:
Thermomix directions:
- Throw in onion (which has been halved and peeled), garlic and turmeric into the Thermomix bowl.
- Chop for 5 seconds speed 7.
- Scrape down sides and add coconut oil.
- Cook on varoma temperature for 3 minutes, speed soft and MC removed.
- Add remaining ingredients.
- Cook 100 degrees for 20minutes, speed soft.
- Blend for 1min starting at speed 1 and increase speed from 1-10 over the course of the 1 min.
- Serve and enjoy
Saucepan directions:
- Chop onion, garlic and turmeric.
- Heat coconut oil in a saucepan.
- Add onion, garlic and turmeric and sauté for 3 minutes.
- Add remaining ingredients.
- Bring to the boil then simmer for 20min or until vegies are soft, stirring occasionally.
- Blend with a stick blender until smooth.
- Serve and enjoy
