Roasted Pumkin and Red Pepper Soup Recipe

Submitted by Louise

Ingredients:

Method:

Cut the pumpkin into melon slices and de-seed, cut peppers in half and de-seed. Season and drizzle with olive oil.
Roast for approx 35- 40 mins in a pre-heated oven at Gas Mark 4 (180°C/350°F) for 30 to 40 mins.
Take out of oven, remove pumpkin from skin, chop up into chunks, chop up pepper, add to liquidizer/blender with veg stock and blend.
Then put in saucepan, heat through and simmer for 30 mins (if too thick, add some water).

Lovely winter warmer with a bit of fresh granary bread.