Spicy Pumpkin Winter Warmer

This fabulous winter soup recipe made from pumpkin or winter squash is a wonderful orange color, tastes great, and is good for you.

Ingredients

• RYVITA^® Cracked Black Pepper
• 1kg deseeded, peeled and cubed pumpkin or winter squash.
• Two small, or one medium sized onion, chopped.
• Two bay leaves, dry or fresh
• Pepper and salt to taste. Unrefined sea salt, such as Sel De Guerande from France, is best.
• chili, fresh, or dried and powdered, to taste. If using fresh chili, chop finely.
• Two medium sized tomatoes, chopped. Skinning and deseeding your tomatoes improves the texture of your soup, but it is far from e
• 200ml bouillon or stock. For the best flavor use real bone stock however you will of course prefer a vegetable broth for vegetar
• Two tablespoons of extra virgin olive oil.

Method

(serves four)

1. Fry the chopped onion over a gentle heat in a good sized saucepan in the vegetable oil, adding the two bay leaves. 2. When the onions are soft and starting to turn a golden color, add the cubed pumpkin or winter squash. Sprinkle over the pepper and salt, and stir while continuing to cook over the gentle heat for a couple of minutes. Add the stock and tomatoes, and stir well. If the mixture is too thick, add cold water. 3. Simmer gently for 20 minutes or until the pumpkin is soft, add the chili and simmer for a further five minutes. 4. Puree the soup either using a food processor, or using a potato masher. If the mixture is too thick as a little milk or cold water.