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Pumpkin and Roasted Capsicum Soup

Pumpkin and Roasted Capsicum Soup

serving size icon
Serves 4


  • 4 tbsp Olive oil extra virgin
  • 1 Onion, finely chopped
  • 2 GarlicCloves, finely chopped
  • 1.2 kg Pumpkin, peeled, seeded and diced
  • 750 ml Chicken Stock
  • 2 Roasted Red Capsicum scored, seeded and finely diced
  • Salt
  • Black Pepper, freshly ground
  • 140 g Sour Cream
  • 1 Avocado, peeled, stoned and sliced and also Coriander leaves for garnish


Heat the oil over moderate heat and add the onion and garlic.

Fry gently without browning until the onion is soft.

Add the pumpkin and stock, bring to the boil and simmer 10 minutes until the pumpkin is soft.

Remove from the heat, cool then puree in a blender or food processor or mash well.

Pour back into a clean saucepan and bring to the boil.

Add the roasted red capsicum, mix well, taste and season with salt and pepper.

Serve garnished with sour cream, some sliced avocado and some coriander leaves

This recipe was sent in by WW/FT Mailer 15 March 2004 of Progressive Enterprises Ltd.


Qty Price
Campbells Real Stock Chicken Stock Liquid $2.50 ea
$2.50 ea
Fresh Produce Avocado $2.50 ea
$2.50 ea
Fresh Produce Capsicum Red $1.30 ea
$1.30 ea
Meadow Fresh Sour Cream $5.80 ea
$5.80 ea
Fresh Produce Purefresh Pumpkin Quarter Cut Organic $4.49 ea
$4.49 ea
Fresh Produce Garlic Nz Whole Bulbs
arrow icon exclamation icon Out of stock Out of stock


Qty Price
Cerebos Salt Iodised Table Drum $2.39 ea
$2.39 ea
Greggs Pepper Black Cracked $5.70 ea club price $6.39 non club member
$5.70 ea club price $6.39 non club member
Fresh Produce Onions Brown $2.50 kg
$2.50 kg
Countdown Olive Oil Extra Virgin $5.90 ea
$5.90 ea