This is one of our favourite dinners - so simple but hearty, warming and delicious. My boyfriend whipped up a big batch on sunday night, some of which we enjoyed for dinner and lunch the next day and some for the freezer to whip out at a later date.
- 1/2 large Jap pumpkin, chopped into cubes
- 1 large red capsicum
- 1 sweet potato, peeled and chopped into cubes
- Boiling water (or stock if you would prefer)
- Salt and pepper
- Olive oil
- 3 cloves garlic
- Chilli flakes
- Cut up all the vegetables and lay onto two large baking trays. Add the garlic, salt and pepper and enough olive oil to lightly coat all the vegetables.
- Cook in a 200 degree oven for approximately half an hour or until all the vegetables are soft and started to brown on top.
- Either place all the roast vegetables in a very large saucepan and use a stick blender to puree, adding boiling water till you reach the desired consistency. Or add portions into a blender with boiling water and then combine in a large saucepan. Add chilli flakes and season with salt and pepper if needed.
Pumpkin is delicious, inexpensive and really nutritious. It contains fibre, filling you up but is low in calories. Pumpkin, as evident by its vibrant orange colour, is rich in beta-carotene, which is a precursor to vitamin A that is essential for healthy, glowing skin, healthy immune system and good eyesight. It is also high in potassium, helping to optimise functioning of the heart and muscles.