Moroccan Roasted Pumpkin and Red Pepper Soup

A really easy pumpkin soup I whipped up tonight. Takes just over an hour from start to finish :)

• Half a pumpkin, deseeded and chopped into really large chunks
• 4 medium size red peppers
• Olive oil
• Onion, chopped
  
• Garlic, chopped
  
• Approx 500ml Chicken or Vege stock (don't use powdered stock - it is too salty)
  
• Can of Moroccan Spiced (or Indian Spiced - its up to you) Tomatoes

Preheat the oven to 180-200C. Put the pumpkin (skin at the bottom) and red peppers into a baking tray. Brush the pumpkin with olive oil. Put the tray into the oven and roast until the peppers are blackened and the pumpkin is nicely browned and cooked through (about 30 min). Transfer the peppers to a bowl and cover with gladwrap. Once they are collapsed, remove the skins, stalks and seeds (keep the juices that come out of the peppers - you'll add it to the soup too)
Heat about a tablespoon of olive oil in a large saucepan. Saute the chopped onion and garlic until transparent. Remove the skin from the roasted pumpkin and add to the saucepan. Add the tomatoes and the stock and bring to a gentle boil. Add the red peppers and their juices and heat through for another few minutes.
Take soup off element and check for seasoning. Use a stick blender to smooth the soup out a bit (leave some chunks). Serve in big bowls with nice chunky fresh or garlic bread on the side. Yummy!

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