750 gram pumpkin (butternut squash)
2 red capsicum
1 big sweet potato
1 big onion
4 cloves garlic
1 Spanish pepper
1 tablespoon masala Kerrie
ca. 2 ½ liter bouillon
Coriander to garnish
Cut the onion, the Spanish pepper, paprika and the garlic small.
Clean the pumpkin and potato and cut them in large chunks.
Take a soup pan with a heavy base and sauté the onion, pepper and paprika for 10 minutes in oil. By doing this, water evaporates from the vegetables, which gives them more flavor.
Add the potato, pumpkin and garlic; bake it for 2 more minutes and poor over enough bouillon to cover the vegetables.
Cook it until all the ingredients are nice and soft; puree the soup, season with Masala Kerrie, pepper and salt. Garnish with coriander if you like the taste of it. Bon appétit!