4
Easy
20 minutes
40 minutes
Preheat the oven to 200°C.
Arrange the peppers on a baking tray, drizzle with 2 T olive oil, then scatter with half the garlic and sea salt. Roast for 30 to 40 minutes.
Meanwhile, in a saucepan over a medium heat, heat the remaining olive oil, butter, curry paste, ginger, half the chilli and the remaining garlic. Gently fry until fragrant – take care that the mixture does not catch.
Add the onion and fry until translucent. Add the diced pumpkin and stock. Simmer for 20 minutes, or until the pumpkin is tender.
Remove from the heat and blend until smooth.
Add the remaining chilli, parsley, apricot and roast pepper, along with the pepper pan juices, to a bowl and blitz with a hand blender until course in texture.
Serve bowls of the pumpkin soup scattered with the roast pepper salsa and a drizzle of chilli oil. Season to taste.
TASTE'S take
Westfalia avocado oils are naturally cholesterol free, and contain unsaturated fatty acids (omegas 3, 6 and 9) as well as antioxidants such as vitamin E.
They are certified Halaal and Kosher. And because the oils are part of a healthy eating plan, they are endorsed by the Heart and Stroke Foundation of South Africa.
Avocado oil is versatile and delicious. With a high smoke point of 250°C, it is ideal for cooking, baking, drizzling, dipping, frying and roasting – even for barbecues.
It is an excellent substitute for other culinary oils, butter and margarine. It is also suitable for vegetarians.
The range includes Plain (both regular and organic) avocado oil, as well as natural Garlic, Lemon, Chilli, Basil and Herb infused avocado oils – all offering a healthy and delicious option for everyday food preparation.
The chilli-infused oil adds the perfect finishing touch to this healthy, hearty soup.
Find Westfalia avocado oils at selected Woolworths stores, delis and supermarkets around SA.
