Creamy Pumpkin Soup

  •  3 cups roasted pumpkin
  • 1 medium onion
  • 2 sliced garlic cloves
  • 3 cups stock (chicken or vegetable)
  • 2 teaspoon Greek One Spice
  • 1 cup chopped red capsicum  
  • Butter

Roast pumpkin in 180° oven until soft (aproximately 45 minutes) Cool and remove flesh, discard skin. Cook onions in oil 8 to 10 minutes in large enough pot to hold 5 cups of water; add pumpkin and stock. Cook on medium heat 10 to 15 minutes.  Add the chopped *red bell pepper (capsicum),  season with Greek One Spice and cook another 3-5 minutes. Blend with Stick blender.  Serve with a pat of butter on top (optional).  Other options 3/4 cup Unsweetened Coconut Milk.

* Adding the red bell pepper at this point is an important step, do not ad before as you will not taste it in the finished product.  I recently discovered chopped red capsicums in the frozen section at New World, works perfectly.

Nutrition 9 Carbs & 70 calories per bowl.  Dairy free recipe.

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