10
Roast Pumpkin Soup Serves 6
1.5 kg pumpkin
2 tablespoons olive oil
Sea salt & freshly ground black pepper
20g butter
1 onion, chopped
1 litre chicken stock
¹/³ cup cream or sour cream to serve (optional)
1. Preheat oven to 200°C.
2. Remove skin and seeds from pumpkin and
cut into even sized chunks.
3. Place pumpkin in an oven dish and drizzle
with half the oil. Season with a little salt
and pepper. Bake in oven for about 40
minutes or until cooked.
4. In a large saucepan heat remaining oil and
butter. Add onion and cook until tender.
Add the pumpkin and stock and bring to
the boil. Reduce heat, simmer, uncovered,
for 10 minutes. Cool to room temperature
before blending.
5. Place half of the soup mixture in blender
and press the ‘PUREE’ button. Repeat
with remaining soup mixture.
6. Reheat until soup is hot. Serve with cream
and extra ground pepper if desired.
Vegetable Soup
Serves 4-6
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
2 carrots, diced
1 potato, diced
2 trimmed celery stalks, diced finely
800g can chopped tomatoes
6 cups water
1 cup chopped savoy cabbage
2 small zucchini, diced
100g button mushrooms, sliced
sea salt and freshly ground black pepper
1. Heat oil in frying pan on setting 5.
Cook onion and garlic until translucent.
Add carrot, potato and celery; cook,
stirring occasionally for 5 minutes.
2. Add the chopped tomatoes, cabbage,
zucchini, mushrooms and water and
bring the soup to the boil. Reduce heat
to a simmer and cook, covered for about
45 minutes or until vegetables are tender.
3. Remove from heat and allow to cool to
room temperature. Place the soup in
batches into the blender jug and press the
‘PUREE’ button.
4. Return soup to saucepan and reheat
until hot.
Tip: For a soup with more texture you can
simply puree only half the soup.
Recipes – Soups (continued)
