What Baba Cooked

This recipe goes back to my cafe days, and you know that if I was able to get this soup on the boil by 7am it can’t be too complicated. As winter well and truly takes hold this is a good soup to have up your sleeve: it warms the house by roasting the vegetables, and then makes everything smell amazing as it bubbles away.

What you need:

• Peeled and diced butternut pumpkin, either one small one or half a large one
• Two red capsicums, deseeded and diced
• Two small potatoes, peeled and roughly diced
• Two garlic cloves, peeled
• Fresh thyme
• One brown onion, peeled and diced
• Salt, pepper, and olive oil
• Vegetable stock, about 2 litres

What to do:

• Preheat the oven to 180 to 200°C. Take your pumpkin, capsicum, onion, and potatoes, season well with salt and pepper and give it all a good splash of olive oil. Spread it all out in a single layer on a lined baking tray along with the garlic and fresh thyme. Roast for thirty minutes.
• Transfer everything into a large saucepan, add stock, and simmer for at least thirty minutes.
• Taste for seasoning and adjust if needed. Blitz it with a stick blender, serve hot with nice bread.