serves 2
Ingredients
- 1 small butternut pumpkin (around 1 kg), chopped
- 3 large capsicum
- 2 potatoes, chopped
- 2-3 garlic cloves, chopped
- 2 tsp sweet paprika powder
- 1 tsp salt (sea/Himalayan/rock)
- ground black pepper, to taste
- 2 tbsp cold pressed coconut oil
- 1 l water
- 200 ml coconut milk (optional)
Preheat oven to 180°C. Cut capsicums into half and remove the stem and seeds. Cut the pumpkin in quarters and remove seeds. Place them on a baking tray. Roast capsicums for 25 minutes, turning occasionally until the skin is charred and blistered. Transfer the capsicum to a sealable plastic bag. Set aside for 10 minutes. Roast pumpkin for 40 minutes, until soft. Peel the skin of capsicums and pumpkin and discard.
Melt oil in a large soup pot, then add the chopped garlic and potatoes. Cook, stirring occasionally, for a few minutes. Cover with water and let simmer for 20 minutes. Add pumpkin and capsicum and cook for a further 5 minutes. Add coconut milk, sweet paprika, pepper and salt to the pot. Blend the soup with a stick blender until smooth and creamy. Serve it into large bowls.
Enjoy!