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Roasted Red Pepper and Pumpkin Soup // V, DF, GF

Pumpkin & Gorgonzola Quiche // V, DF

Roasted Red Pepper and Pumpkin Soup

• Serve in individual bowls—or pumpkins if you're going above and beyond.

INGREDIENTS FOR 8 SERVINGS

• 3 tbsps Olive Oil
• 3 Red Peppers
• 2 Sweet Onions
• 3 Heirloom Tomatoes, small
• 4 cloves Garlic, diced
• 1 tsp Thyme, dried
• ½ tsp Sage, dried
• 1 tsp Red Pepper Flakes
• 15 oz Canned Pumpkin
• 1 cup Coconut Milk, canned
• 3-4 Fresh Sage Leaves, for garnish
  

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. Prepare red peppers by cutting off the stem and removing seeds.
3. Remove skin from onions and any stems from the tomatoes. Dice garlic finely.
4. Add to a dutch oven and sprinkle with olive oil. Add thyme, red pepper flakes, sage, and salt and pepper to taste.
5. Cover dutch oven with a lid and roast in the oven for 30 minutes.
6. Remove from oven and blend with an immersion blender or a blender until veggies are smooth.
7. Add pumpkin and coconut milk and stir until mixed in. Simmer on low heat for 5-10 minutes.
8. Add garnishes to serve.

Pumpkin & Gorgonzola Quiche

• Serve in slices.

INGREDIENTS FOR 8 SERVINGS

Pastry

• 225g plain flour
• 125g butter
• 3-4 Tbsp cold water
• 3 large sage leaves, finely chopped

Filling

• 480g roasted pumpkin—option to use canned pumpkin instead, just don't add water
• 60ml water
• salt and pepper
• 100g gorgonzola cheese
• 2 eggs
• 150ml milk (I used unsweetened Almond Milk)
• Salt and pepper

INSTRUCTIONS

Make the Pastry

1. Add the plain flour and butter to a large mixing bowl. Rub butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
2. Add in the sage leaves and evenly distribute. Then add 3 Tbsp cold water and bring everything together with your hands adding the additional water if necessary.
3. Roll into a ball and place in a bowl. Cover with cling film and place in the fridge for 30 minutes.
4. Remove the pastry from the fridge and roll to fit a 9 inch deep tart tin. Prick the base all over with a fork. Place the tin back into the fridge for 15-20 minutes to rest.
5. Preheat the oven to 200°C/ 400°F.
6. Cover the pastry with parchment paper and fill with baking beans. Blind bake for 20 minutes. Remove the parchment and baking beans and put back in the oven for a further 5-10 minutes until lightly browned. Remove from the oven and let cool.

Make the Filling

1. Meanwhile, place the roasted pumpkin and water into a blender and blend until smooth. You can also use a can of pumpkin puree if you are in a hurry—just don’t add any additional water. Add salt and pepper to taste.
2. Place the tart case onto a baking sheet. Pour the pumpkin puree into the tart case and spread evenly.
3. Crumble the gorgonzola over the pumpkin puree evenly.

Scrumptious and seasonal. Enjoy!