Aruba Pumpkin and Beef Soup

I would provide the link to the recipe I used but realised that I completely changed it and the soup ended up nothing like the way it was intended. It was so good though, I decided to note what I did down.

Serves 2-3

1 or 2 celery stalks, finely chopped
1 leef, finely chopped
1 pint beef stock
300g pumpkin puree, unsweetened
1/2 tsp dried thyme
2 tsp chilli sauce (I like Enconca West Indian Original Hot Pepper Sauce)
100g beef, cubed (great for using left over meat from the roast)

1. Saute finely chopped leek and celery in oil in a covered saucepan until soft but not coloured.

2. Add beef stock, pumpkin puree, thyme and chilli sauce and bring to a boil, immediately turn down to a simmer.

3. Add cubed beef and leave for 5 minutes so the beef is heated through.

4. Serve with warm crusty bread, if you want any left over for your lunch at work tomorrow hide the remains before your soup addict husband finds it.

Roast Pepper and Tomato soup

The simplest soup ever as well as one of the most delicious. One day I would like to make this with peppers that I have grown, this year I will have to make do with tomatoes that I have helped grow. I know a slice of goats cheese with this would be delicious, but the soup really doesn't need it. This made enough soup, with freshly baked ciabatta rolls, to feed 2 for lunch.

Ingredients
2-4 red peppers (substitute yellow or orange if necessary)
8 oz tomatoes
1 tbsp chopped basil
olive oil
pinch of sugar
freshly ground salt and pepper
100g / 4oz onion, finely chopped
300ml / 15 fl oz vegetable stock, hot
sprigs of basil, to garnish

Slice peppers in half, place cut side down in roasting tray. Do the same for the tomatoes but place cut side up.

Sprinkle over a pinch of sugar, seasoning and basil. Drizzle over a couple of teaspoons of olive oil.

Roast in preheated oven for 20 minutes at 200ºc


Meanwhile, gently fry the onion with a teaspoon of olive oil in a covered saucepan, until soft.

When vegetables have roasted add to the pan with the hot vegetable stock. Bring to the boil.

Take of the heat and either let cool for a little while and then liquidise in batches in the blender (do not fill more than a third full) or blend in the pan with a stick blender.

Gently reheat, before serving with a sprig of basil.