Pumpkin Soup

1kg pumpkin diced
1 capsicum sliced
1 red onion
3 cloves garlic thinly sliced
2 tsp smoked paprika
2 tsp ground cumin
1 tsp salt
½ tsp pepper
5 cups stock (chicken or vegetable)

Dice pumpkin & roast, with the capsicum, for 40 mins (180c) Meanwhile fry sliced onion & garlic till coloured and add spices. Add the pumpkin & stock & bring to a good simmer, then puree.

(This is an improved version of Fast Ed’s soup from Better Homes & Gardens)