Roasted Red Pepper and Squash Soup with Crème Fraiche and Toasted Pumpkin Seeds



Serves 4

750g winter squash peeled and cubed

1 large onion peeled and diced

1 large potato peeled and cut into cubes

1 clove garlic clove peeled and finely chopped (optional)

50g pumpkin seeds

1 tsp sugar

1 tbsp olive oil

2 large roasted red peppers

Half tsp ground ginger

1 litre good quality vegetable or chicken stock

Sea salt and black pepper


Roasted Pepper

Leave peppers whole and washed. Grill the red peppers until charred and then place in a polythene bag to cool, this aids the peeling process. Once cooled, peel and deseed the peppers, roughly cut.

In a large sauce pan heat 1 tbsp olive oil add the winter squash, onion, garlic and potato, season with sea salt and black pepper and soften for 5 minutes. Add red pepper and mix together, cook for a further minute stirring occasionally. Add the half tsp of ginger toss and mix well. Then add the stock and bring to the boil, simmer for 25 minutes or until the vegetables are soft. Remove from the heat and puree the soup mixture in a food processor or blender until smooth.

Toast the pumpkin seeds in a frying pan for 2-3 minutes, add the tsp of sugar, mix thoroughly and remove from heat.

To serve add a tbsp of crème fraiche and sprinkle with the toasted pumpkin seeds.

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