I was inspired to buy sweet dried peppers after reading up about chili. Mind you, these particular recipes happened to be packed with meat, so I wasn’t going to make them anytime soon, but the peppers in and of themselves seemed like a good idea. So they sat on our kitchen table for a while, and I’ve been randomly adding them to things. Such as today’s pumpkin soup. This is a very simple, mild soup with very few ingredients, and it tastes quite good.
For two servings:
300 g fresh pumpkin
1/2 red bell pepper
1 dried sweet pepper
3 garlic cloves
olive oil for frying
cream to taste (about 2 tablespoons)
Chop the onion, and let it begin to fry in a thick-bottomed pot. Chop and add the garlic, and follow with the pepper and pumpkin.
Add water until the vegetables are mostly submerged, toss in the dried pepper (without the seeds or stem), cover and let boil until the pumpkin is soft. Blend with a hand-held blender. Add the salt, pepper and nutmeg to taste (I use a lot of salt, and a small sprinkle of both pepper and nutmeg).
Mix with cream to serve.