Ingredients:
2 teaspoons olive oil (swig)1 medium brown onion (cut into thin wedges)
1/2 garlic
Medium sized pumpkin
2 red capsicum, cut into 1.5cm pieces
1 220g can diced tomatoes, undrained, crushed
250mls (1 cup) Campbell's Real Stock Chicken
small nub of ginger
Pinch ground cumin
Pinch ground coriander
1 teaspoon paprika (optional)
Salt & ground black pepper, to taste
Fresh coriander or basil leaves, to garnish
Small bottle of cream
Directions:
In a roasting dish place pumpkin,
(smallish pieces cook faster)
capsicum, garlic cloves and onion,
cover with a swig of oil, thyme and rock salt,
roast at 180’c for about 20 mins, or until soft.
When vegetables are soft blend with
tinned tomatoes into a smooth consistency.
Pour into a large pot, add 1/2 cup of hot water,
1 cup of chicken stock, grated ginger,
cumin and coriander
place on the stove and bring to a simmer.
Add salt and pepper to taste and if you like a
bit of heat a teaspoon of paprika.
simmer for 20mins.
Stir through cream and serve with a side of bread.
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