Pumpkin Soup with Roasted Pepper Salsa Recipe on Food52
"It was at dinner one evening that I tasted this pumpkin soup. We had finished the social media workshop a bit earlier and as fun as it is, it is quite a long and tiring day. I had my glass of wine sorted and proceeded to get a bowl of the soup. As I returned to the table, Cherie asked if I had added the salsa. In my hunger I did not even look at the condiments so went back for a second helping of the soup, this time with the salsa. It elevates the humble soup to something else. So much so that I doubt I will make a..."
INGREDIENTS
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1 - 2 red peppers
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800 grams pumpkin or butternut, cubed
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4 cloves garlic, whole and in skins
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oil for drizzling
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1 onion, chopped
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2 cloves garlic, chopped
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oil for frying
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4 cups warm stock
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6 dried apricots, finely chopped
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1 teaspoon chilli oil or 1 chilli finely chopped
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salt and black pepper to season
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