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Roasted pumpkin soup

  • 0:10 Prep
  • 0:35 Cook
  • 4 Servings

Ingredients

  • 1 1/2 tablespoon olive oil
  • 3 cloves garlic
  • 1.5kg butternut pumpkin, diced
  • 20g butter
  • 1 medium leek, trimmed, halved, washed, sliced
  • 2 medium cream delight potatoes, peeled, chopped
  • 1 litre Massel chicken style liquid stock
  • 1 tablespoon pure cream
  • 1 tablespoon chopped fresh chives
  • Ciabatta bread, sliced, toasted, to serve

Method

  • 1
    Preheat oven to 200°C /180°C fan-forced. Line 2 large baking trays with baking paper. Place pumpkin and garlic in a bowl. Add oil. Season with salt and pepper. Toss to coat. Arrange pumpkin mixture, in a single layer, on prepared tray. Bake for 40 minutes or until pumpkin is golden and tender.
  • 2
    Squeeze garlic cloves from skin. Reserve. Discard skin. Melt butter in a large saucepan over medium-high heat. Add leek. Cook, stirring, for 3 minutes or until leek has softened. Add potato. Cook, stirring, for 5 minutes.
  • 3
    Add stock and 2 cups cold water. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until potato is tender. Stir in roasted pumpkin and garlic. Cook for 5 minutes or until heated through. Set aside for 5 minutes to cool slightly.
  • 4
    Blend pumpkin mixture, in batches, until smooth. Return to pan over low heat. Cook, stirring, for 2 to 3 minutes or until heated through. Ladle into serving bowls. Drizzle with cream and sprinkle with chives. Serve with toasted ciabatta slices.

Source: taste.com.au

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