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Recipes continued
Roast Pumpkin Soup Serves 4
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 before blending.
5. Place quad-blades into glass jug as
directed on page 4. Blend the soup in
three batches for 5 seconds at a time until
smooth.
6. Reheat until soup is hot. Serve with cream
and extra ground pepper if desired.
Hummus
420g can chickpeas, rinsed, and drained
2 tablespoons tahini
¼ cup lemon juice
¼ cup water
¼ cup olive oil
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon salt
1. Place quad-blades into glass jug as
directed on page 4.
2. Combine ingredients in glass jug.
3. Pulse for 5 seconds at a time until smooth.
4. Transfer mixture into a bowl and refrigerate
for 1-2 hours before serving.
Serving suggestion: Serve hummus with
toasted pita crisps; simply cut pita bread into
triangles, brush with olive oil and season with
a little salt and cumin seeds. Bake in oven at
200°c for about 5 minutes or until crisp.