2 red pepper (capsicum)
500g kumara (preferably orange)
2 large cloves garlic
1 1/4 cups dry white wine
5 cups vegetable stock
Salt and pepper
Seed and cube the red pepper, dice a small quantity for garnish and set aside.
Peel and cube the kumara.
Roughly chop the onion and garlic.
Place vegetables in a large saucepan with the wine and stock.
Bring to the boil, lower heat and simmer for 30 minutes or until vegetables are very soft.
Put mixture into a blender and process until smooth.
Return to saucepan, season with salt, pepper and Tabasco to taste.
Serve warm or at room temperature garnished with reserved diced red pepper and crusty bread.