Spiced Summer Pumpkin, Butternut Squash & Red Bell Peppers Soup
1 large white onion, peeled & finely diced
1/4 teaspoon of dried red chilli pepper flakes
1 liter vegetable stock
Finally, add the dried red chilli pepper flakes. Stir. I put the lid on my steam cooker & let it sit for about 15 minutes on high heat. Then, I turn the heat off & carefully place the steamcooker on another side of the stovetop. With the help of a wooden spoon, I put the valve open & let the steam slip away. When there is no steam left & it has stopped sizzling , you can open the steam lid. Now, taste your soup. It has to taste fab. Liquidize your soup.
I had some summer pumpkin left in the fridge & I wanted to make a soup out of it. I also had some left butternut squash. I added red bell peppers ( paprika's), an onion & a few pinches of dried red chilli flakes.
December 10, 2009