Pumpkin Capsicum Soup

Heat the olive oil in a medium saucepan over medium-low heat and cook the onion for 2 minutes or until slightly softened. Add the pumpkin and capsicum and cook for a further 3 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 30 minutes or until vegetables are soft. (See microwave tip.) Season with salt and pepper. Serve soup topped with basil or coriander and some pepper.