Spicy Tomato & Butternut Soup

Ingredients

• 1 medium red capsicum, chopped
• 2 large red onions, chopped
• 6 large tomatoes, chopped
• 1 medium carrot, chopped
• 1 large celery stalk, trimmed, chopped
• 1.25 kg English butternut pumpkin, peeled, chopped
• 4 cloves garlic, crushed
• 2 tbsps parsley, coarsely chopped
• 1 red chilli, deseeded, finely chopped

Directions

1. Preheat oven to 190 °C. Combine all vegetables, except the parsley in a large roasting pan. Bake, turning vegetables every 15 for 45 minutes (or until tender).
2. Toss roasted vegetables into a large saucepan and add 500 ml of boiling water. Using a stick blender or food processor, blend until smooth.
3. Return soup to saucepan. Add another 500 ml of boiling water and bring to the boil. Reduce heat and simmer for 2-5 minutes. Season with salt and freshly ground pepper.
4. Serve seasoned with freshly ground pepper and sprinkled parsley.