Easy recipe Pumpkin And Capsicum Soup Recipe

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two teaspoons olive oil about one/two small brown onion, cut into thin wedges two hundredg pumpkin, peeled, deseeded, cut into twocm pieces about one/two small red capsicum, cut into about one.fivecm pieces about one two hundred and twentyg can diced tomatoes, undrained, crushed two hundred and fiftymls (about one cup) Campbells Real Stock Chicken Pinch ground cumin, or to taste Pinch ground coriander, or to taste Salt ground, black pepper (Recipes by ingridients black pepper) to taste Fresh coriander or basil leaves, to garnishStep about one Heat the olive oil in a medium saucepan over medium-low heat and cook the onion for two minutes or until slightly softened. Add the pumpkin and capsicum and cook for a further about three minutes or until the onion is soft. Add tomatoes, stock, cumin and coriander and bring to the boil over medium heat. Cover, reduce heat to low and simmer, stirring occasionally, for thirty minutes or until vegetables (Recipes by ingridients vegetables) are soft. (See microwave tip.) Season with salt and pepper. Serve soup topped with basil or coriander and some pepper.. Pumpkin And Capsicum Soup Recipe.