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Recipes

We’re staying a bit in detox mode this week, and whether you like it or not, I’m dragging you along 😉 After all, it’s gezonderdag! A quick update on how my detox is going: the first day I felt pretty rough but day two I was completely fine. I think about food a lot, but I’m not hungry. Especially now that I’m typing a tasty recipe I do feel like eating, but that’s simply because I love it so much.

Recipe

Spicy pumpkin and bell pepper soup

A warming, spicy soup of pumpkin and red bell pepper, flavored with Vadouvan spices and a hint of chili. Perfect for a cold day!

Course	Side dish
Kitchen	European
Servings	3-4

Preparation time

Preparation time	40 min
Total	40 min

Equipment

Soup pot
immersion blender

Ingredients

300 g pumpkin
1 red bell pepper
4 cherry tomatoes (or 2 vine tomatoes)
2 stalks of celery
1 shallot
1 clove of garlic
1 liter vegetable stock
1 tsp Vadouvan spices
a very small grind of chili from the mill
olive oil

Spicy pumpkin and bell pepper soup

1. Wash the pumpkin and cut it into large pieces; you don’t need to peel it. Quarter the tomatoes, chop the celery, and roughly chop the bell pepper. Finely chop the shallot and the garlic and sauté them in a little oil in the soup pot. Now add the chopped vegetables and cook over medium heat for about 5 minutes. It’s not necessary to fry the vegetables, but I find it gives a lovely flavor.

2. Add the stock to the pan, bring everything to a boil and then let it simmer over low heat for 30 minutes. When the soup is ready, puree everything with an immersion blender and then add the spices. Taste as you go: I used a generous teaspoon of Vadouvan and about a quarter turn of the mill of chili flakes. Enjoy!

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The Vadouvan spices give this soup a wonderfully warm and slightly exotic character. Add the chili little by little so you can adjust the heat exactly to your taste.

This soup is easy to make in large quantities and keeps well in the fridge. Serve with a slice of crusty bread for a complete meal.

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