Playing with your food is such a fun way of creating new recipes and with soup season here I couldn’t resist making a new soup for us. The hubby loved it so much that I am making it again and again for him and he told me this is a recipe that I had to share with everyone. I do hope you will have fun with this recipe as I do. I used squash/pumpkin for my soup but you can use butternut.
Ingredients
- 1tbs Oil
- 1 Onion, chopped
- 2 Garlic cloves, chopped
- 1/2 to 1 Chili, chopped
- 2 cups Pumpkin, diced
- 3 Tomatoes, diced ( I used medium sized tomatoes)
- 500ml Rooibos Tea, freshly brewed
- 1 tsp Oregano
- 1 tsp Marjoram
- 1 tsp Celery Seeds
- 1 tsp Sea Salt
- 1/2 tsp White Pepper
Method
- Heat the oil in a medium sized pot and fry the onion, garlic and chili until soft and golden.
- Add the pumpkin and slowly fry it for 8-10 minutes
- Add the tomatoes and cook for 8-10 minutes stirring occasionally
- Now add the tea and rest of the ingredients. Let it simmer for 20 minutes.
- Use a blending stick or a blender to puree the soup.
- Check your seasoning and serve with some lovely croutons
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