eat | pumpkin pepper soup in 20 minutes
I really love soup! So now that it is getting colder I am pulling out all the soup inspiration. I like to experiment with new recipes and almost every week try some new combination or dish.
As it is pumpkin season around here (as you can tell by our visit to the festa della zucca) and I had bought the world’s butternut last weekend I thought a rich butternut soup would be good. I wanted something slightly different but also quick as I decided to make the soup in the morning before work (the crazy ideas I have at 6am) so I would have some warming soup for lunch. I stared into our fridge for a few minutes and then pulled out the jar of grilled peppers sitting in there. Perfect.
Honestly the 20 minutes doesn’t include the cutting up of the butternut which can be a bit time-consuming wrestling with the pumpkin seeds but that aside it really is a quick one. Obviously if you wanted to prepare the peppers from fresh it would be a bit longer too but sometimes you just want the easy option in life.
Plus pumpkin is really healthy for you apparently so you could have this a lot while it is around for the season!
Another bonus is that it is a pretty hearty soup so you don’t really need to have bread with it. Unless you really want to in which case don’t let me stop you!
Ingredients
- half a giant butternut or 1 medium sized butternut
- jar of grilled peppers (probably totalled 3 peppers)
- can of cannelini beans
- red onion, chopped
- stock cube or two
- seasoning: paprika, nutmeg, salt
Method
- fry the onion gently for a few minutes
- add the cubed butternut and stir for a few times before adding stock
- lightly boil until butternut cooked
- add red peppers (chopped) and beans. allow to heat through and then blend with a handblender
Makes: 4 big bowls
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