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Saturday, 28 April 2012

Roast Pumpkin and Vegetable Soup

Serves: 6-8
1.5kg butternut pumpkin, peeled, cut into chunks
2 medium sized carrots, peeled, cut into quarters
2 potatoes, peeled, cut into chunks
4 garlic cloves, halved
2 brown onions, quartered
2 celery stalks, trimmed, chopped
3 roma tomatoes
Small handfull of rosemary, chopped
Small handfull of parsley, chopped
Small handfull of basil, chopped
1 1/2 tablespoons olive oil 
4 cups salt-reduced vegetable stock
2 cups water
Lactose free light thickened cream (I use Paul's Zymil)
Small handfull of chives, chopped
Garlic bread

  1. Preheat oven to 200C (180C fan-forced.)
  2. Place the pumpkin, carrots, potatoes, garlic, onion, celery, and rosemary in a large roasting pan. Drizzle with oil and toss to combine. Season with salt and pepper.
  3. Roast in pre-heated oven until the vegetables are golden and tender.
  4. Transfer to a large saucepan over high heat, add parsley and basil.
  5. Add the stock and water, 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.
  7. Place over low heat and cook, stirring, for 4 minutes or until heated through. Ladle among serving bowls. Top with a dollop of cream, sprinkled chives and crack pepper. Serve with crusty bread or toast.

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