Hello out there in the web world...

Once again Winter is rolling round.  Starting to light the woodstove and wearing long pants.  The following recipe is an excellent way to stay warm on a cold evening.  Lynne made this the other day and we all quickly devoured it.

Before the recipe though, two quick announcements.  We are almost organized for on-line sales of our products.  Next recipe will have all the details for those of you who would find it easier to buy on-line.  Very exciting for us, as we get a lot of requests.

And...one last thing...if you are in Byron on any Saturday night, stop in and visit Lynne and I at OzyMex for a burrito, a soft taco, some nachos, or just to chat.  The following is a link to our first review...  http://foodblingbrisbane.blogspot.com/2008/03/ozymex.html

Love and Good Food to all,  the Bolands

CURRIED PUMPKIN SOUP with RED CAPSICUM PUREE

1 small pumpkin, peeled and cut into small chunks

2 tablespoons butter

1 large granny smith apple, peeled and diced

1 large yellow onion, diced

1 red chilli, minced (optional)

2 stock cubes, vegetable or chicken

one quarter to one half cup Fiery Coconut Chilli Sauce

one quarter cup finely chopped flat leaf parsley

one half cup light cream or coconut milk (either is yum)

salt

Sour cream or creme fraiche

Red capsicum puree

Cook pumpkin until soft in just enough water to cover. Drain pumpkin and reserve cooking liquid.

In a large pot, saute apple and onion in melted butter until just softened. Add chilli and pumpkin.  Add stock cubes and 3 cups cooking liquid/water to pot along with chilli sauce.  Stir to combine and simmer gently for 10 minutes.  Using either a stick blender or a processor, puree two thirds of soup, leaving one third chunky for texture. Return soup to pot and stir in parsley and cream. Season to taste with salt.  Heat for 2 minutes and serve with a dollop of sour cream and a swirl of red capsicum puree.

RED CAPSICUM PUREE

3 large red capsicum

1 tablespoon Red Cayenne Chilli Sauce (optional)



Roast capsicum in a 200 degree oven on a baking tray for approximately 30 minutes or until skin is charred.  Place capsicum in a plastic bag, twist to seal and allow to cool.  Remove capsicum, peel off charred skin and puree with either a stick blender or processor.  Add chilli sauce if desired and pour into a small bowl.  Set aside to serve with soup. 

Serves 4