Winter Warmer: Pumpkin & Red Pepper Soup

The St Jude Storm is on its way, and while it hasn’t really hit home too badly yet, it’s still windy and wet enough to warrant a lovely bowl of autumny soup. Halloween is coming up so naturally there’s an abundance of pumpkin and squash in the shops and markets, so today I decided to make my favourite soup: roasted pumpkin & red pepper.

20131027-222348.jpgMy friend Carolyn took a great photo of a ridiculous number of pumpkins today, and it really got me in the bonfire night/Halloween/leaf-crunching-under-foot kind of a mood – and pumpkin soup seemed like the perfect Sunday food for that kind of a day.

I roasted the pumpkin with olive oil, salt and pepper and then added to a pot of sweated down shallots and red peppers. I added stock and seasoning and a pinch of chili and simmered until soft. When everything had softened, I blended the veggies and stock until smooth and then stirred in some creme fraiche. This is my favourite soup and it’s so easy to whip up – looking forward to the leftovers tomorrow!

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