Recipe

Roasted pumpkin and red capsicum soup with fennel twists

This is the perfect soup to get you through those cold winter nights

Jul 27, 2013 2:00pm
  • 18 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Roasted pumpkin and red capsicum soup with fennel twists
  • 1.5 kilogram butternut pumpkin, skin washed and cut into 2cm pieces
  • 1 large red capsicum, seeds removed and cut into 8 pieces
  • 4 clove unpeeled garlic, bruised
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoon olive oil
  • 1 sheet puff pastry, thawed
  • 1 egg, whisked
  • 1 1/2 teaspoon fennel seeds
  • 1/4 cup creme fraiche, plus extra to serve
  • 4 cup vegetables stock
  • half a bunch of fresh chives, chopped
  • sea salt cracked black pepper

Method

Roasted pumpkin and red capsicum soup with fennel twists
  • 1
    Heat oven to 220°C (200°C fan-forced). Line baking trays with baking paper.
  • 2
    Place pumpkin, capsicum, garlic and thyme on lined tray. Drizzle with oil and season with salt and pepper. Toss well to combine. Roast on lower shelf of oven for 30 minutes, or until tender and beginning to colour.
  • 3
    Meanwhile, place sheet of pastry on board and brush with beaten egg. Sprinkle with fennel seeds and salt. Cut 8 long strips. Prick each strip a few times with fork.
  • 4
    Twist each piece 360° and place on second lined tray. Bake on top shelf of oven for 15 minutes until puffed and golden. Remove vegetables and twists from oven. Leave twists to cool on tray.
  • 5
    Make soup place half of vegetables in blender. Squeeze flesh from garlic cloves and add to veggies. Add creme fraiche and 2 cups of stock to mix and puree to a smooth consistency.
  • 6
    Pour into saucepan over medium heat. Repeat process with remaining vegetables and stock. Bring soup to a gentle simmer for a few minutes to warm through. Season to taste.
  • 7
    Ladle soup into serving bowls, top with a good dollop of creme fraiche, if desired, and sprinkle with chives, salt and pepper. Serve with fennel twists

Notes

Leaving the skin of the pumpkin will not only save of peeling, but is packed with vitamins and minerals.

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