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:

  1. Throw in onion (which has been halved and peeled), garlic and turmeric into the Thermomix bowl.
  2. Chop for 5 seconds speed 7.
  3. Scrape down sides and add coconut oil.
  4. Cook on varoma temperature for 3 minutes, speed soft and MC removed.
  5. Add remaining ingredients.
  6. Cook 100 degrees for 20minutes, speed soft.
  7. Blend for 1min starting at speed 1 and increase speed from 1-10 over the course of the 1 min.
  8. Serve and enjoy

Saucepan directions:

  1. Chop onion, garlic and turmeric.
  2. Heat coconut oil in a saucepan.
  3. Add onion, garlic and turmeric and sauté for 3 minutes.
  4. Add remaining ingredients.
  5. Bring to the boil then simmer for 20min or until vegies are soft, stirring occasionally.
  6. Blend with a stick blender until smooth.
  7. Serve and enjoy

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