Pumpkin and capsicum soup

Sweet pumpkin and capsicum make a vibrant and healthy soup which is easy to prepare.

The ingredient of Pumpkin and capsicum soup

1. 2 teaspoons olive oil
2. 1/2 small brown onion, cut into thin wedges
3. 200g pumpkin, peeled, deseeded, cut into 2cm pieces
4. 1/2 small red capsicum, cut into 1.5cm pieces
5. 1 220g can diced tomatoes, undrained, crushed
6. 250mls (1 cup) Massel chicken style liquid stock
7. Pinch ground cumin, or to taste
8. Pinch ground coriander, or to taste
9. Salt & ground black pepper, to taste
10. Fresh coriander or basil leaves, to garnish

The instruction how to make Pumpkin and capsicum soup

1. Heat the olive oil in a medium saucepan over medium-low heat and cook the onion for 2 minutes or until slightly softened. Add the pumpkin and capsicum and cook for a further 3 minutes or until the onion is soft. Add tomatoes, stock, cumin and coriander and bring to the boil over medium heat. Cover, reduce heat to low and simmer, stirring occasionally, for 30 minutes or until vegetables are soft. (See microwave tip.) Season with salt and pepper. Serve soup topped with basil or coriander and some pepper.

Nutritions of Pumpkin and capsicum soup

calories: 257.881 calories
fatContent: 12 grams fat
saturatedFatContent: 2 grams saturated fat
carbohydrateContent: 27 grams carbohydrates
sugarContent: 22 grams sugar
fibreContent:
proteinContent: 8 grams protein
cholesterolContent:
sodiumContent: 1041.49 milligrams sodium