Creamy Pumpkin Soup
- 3 cups roasted pumpkin
- 1 medium onion
- 2 sliced garlic cloves
- 3 cups stock (chicken or vegetable)
- 2 teaspoon Greek One Spice
- 1 cup chopped red capsicum
Roast pumpkin in 180° oven until soft (aproximately 45 minutes) Cool and remove flesh, discard skin. Cook onions in oil 8 to 10 minutes in large enough pot to hold 5 cups of water; add pumpkin and stock. Cook on medium heat 10 to 15 minutes. Add the chopped *red bell pepper (capsicum), season with Greek One Spice and cook another 3-5 minutes. Blend with Stick blender. Serve with a pat of butter on top (optional). Other options 3/4 cup Unsweetened Coconut Milk.
* Adding the red bell pepper at this point is an important step, do not ad before as you will not taste it in the finished product. I recently discovered chopped red capsicums in the frozen section at New World, works perfectly.
Nutrition 9 Carbs & 70 calories per bowl. Dairy free recipe.