TOP EATS!
ROAST PUMPKIN & CAPSICUM SOUP
SERVES 4-6 PREP 15 MINS COOK 50 MINS
• 2 onions, chopped
• ½ Jap pumpkin, peeled, seeded, chopped
• 1 red capsicum, seeded, chopped
• 1 large potato, peeled, chopped
• 1 tbsp olive oil
• 3 whole garlic cloves, peeled
• 1 tbsp Moroccan spice
• 3 cups chicken stock
• 3 cups water
• cream, snipped chives, crusty bread, to serve
1 Preheat oven to 180°C.
2 In a baking dish, toss vegetables with oil, garlic and spice. Bake 25-30 mins until tender and golden.
In a large saucepan, combine roasted vegies, stock and water. Season. Bring to
