NOW here's a winter warmer that's guaranteed to warm the cockles - a hearty, seasonal soup which is perfect with some warm bread.

Butternut and Peppadew® Sweet Piquanté Pepper Soup

Serves 6

50 ml butter

2 medium onions, coarsely chopped

500 g butternut, diced and peeled

125 ml Peppadew® Sweet Piquanté Pepper, drained

50 ml cake flour

5 ml medium curry powder

pinch grated nutmeg

250 ml water

5 ml chicken stock powder

500 ml milk

250 ml additional water

2 ml salt

freshly ground black pepper, to taste

30 ml chopped chives, chopped

125 ml fresh cream

1. Heat butter in a heavy-based saucepan, add onion and sauté until translucent. Add butternut and peppers and sauté for another 5 minutes stirring occasionally.

2. Add flour, curry powder and nutmeg and mix well. Add the 250 ml water and stock powder, bring to the boil, stirring gently. Reduce heat and simmer for 15-20 minutes or until butternut is tender.

3. Cool and pour into a food processor. Blend until mixture is smooth and return to saucepan. Add the milk, additional water, salt and black pepper.

4. Bring to the boil, stirring occasionally, reduce heat and simmer for another 5 minutes. Remove from heat.

5. Serve with a sprinkle of chopped chives and a dollop of cream.


Sprinkle crumbed Clover Peppadew® Sweet Piquanté pepper Feta cheese over soup just before serving.