Monday, August 1, 2011

Spicy Roasted Pumpkin Soup


With the weather outside staying cold, we're spending more time indoors. So why not snuggle up with some heart-warming comfort food? These winter warmers are packed with slowly developed rich flavours.


Preparation Time 20 minutes
Cooking Time 60 minutes

Ingredients (serves 4)
1.5kg butternut pumpkin, peeled, cut into 3cm pieces
1 large red onion, chopped
4 garlic cloves, halved
2 celery stalks, trimmed, chopped
500g lady christl potatoes, peeled, cut into 3cm pieces
1 teaspoon dried chilli flakes
1 1/2 tablespoons olive oil
5 cups chicken stock
1/3 cup pure cream

To Serve
Pure cream
Chopped fresh chives
Garlic bread

Method
1. Preheat oven to 200C (180C fan-forced.)
2. Place the pumpkin, onion, garlic, celery, potato and chilli flakes in a large roasting pan. Drizzle with oil and toss to combine. Season with salt and pepper.
3. Roast in pre-heated oven for about 50 to 55 minutes or until the vegetables are golden and tender.
4. Transfer to a large saucepan over high heat.
5. Add the stock. Bring to the boil. Reduce heat to low.
6. Simmer for about 5 minutes. Remove the pan from heat. Using a stick blender, blend soup until just smooth. Stir in the pure cream.
7. Sprinkle chives over soup. Serve with garlic bread.

Notes 
- Soup will thicken on standing, so if making in advance add a little extra stock when reheating.
- Take care when cutting pumpkins. A serrated knife offers more grip than a flat blade when trying to cut the skin. Or cut into smaller pieces and use a paring knife.

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