8 thoughts on “Get to know me

  1. No worries, here you go. We’ll post it first thing in the morning so you can see some pics. Glad to help!

    1 medium pumpkin about 2 lbs (1kg)
    1 large red bell pepper
    heavy cream 1/2 cup (120 ml)
    chicken stock 1 cup (240 ml)
    water 1 cup (240 ml)
    butter 1 tbsp
    garlic 2 cloves chopped
    shallot 1 chopped
    salt 1/2 tsp
    lemon juice 1 tsp (optional, but recommended to brighten up the flavor)

    place the red bell pepper on top of a stove burner, completely blacken and char
    once evenly charred, cover the bell pepper in a sandwich bag (or plastic wrap) and let it cool
    remove the charred outer skin after the bell pepper has cooled, rough chop into pieces
    peel and cut pumpkin into small cubes
    in a pot, lightly brown the garlic and shallots with oil
    toss in the cubed pumpkin and lightly brown the pumpkin on medium heat
    pour in the cup of chicken stock and cup of water
    add the roasted bell pepper, butter, and salt
    bring to a boil and then simmer on medium-low heat until pumpkin is soft, about 10-15 minutes
    pour contents into a blender and blend everything until smooth (or use a hand blender)
    add in the cream and lemon juice, stir thoroughly

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