Roast Capsicum Soup
2 large red Capsicums
1 tbs oil
1 large onion, chopped
2 cloves garlic, chopped
1 tsp grated ginger
300g pumpkin, chopped
2 x 425g cans crushed tomatoes
300ml chicken stock
Sour cream to serve
Cut capsicums into pieces, removing seeds and flatten pieces and grill until skins blacken. (approx 5 mintues)
Remove from grill, cover with a damp tea towel and cool. Peel off the blackened skin.
Heat oil in a pan, add onions, garlic and ginger, cook over a medium heat for a few minutes then add remaining ingredients and bring to the boil.
Reduce heat and simmer for 20 minutes. Allow to cool.
Blend until smooth. Gradually reheat soup and serve with sour cream.