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Roast Pumpkin Soup Serves 4
1.5kg 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 processing.
5. Using the processing bowl fitted with the
universal 's' blade, place half the mixture
into the bowl and puree until smooth.
Repeat with remaining soup.
6. Return pureed soup to saucepan.
7. Reheat until soup is hot. Serve with cream
and extra ground pepper if desired.
Potato and Leek Soup Serves 4
3 medium leeks, whites only
1 tablespoon olive oil
2 small rashers bacon, chopped
1 kg potatoes, peeled and chopped roughly
2 litres chicken or vegetable stock
Freshly ground black pepper
½ cup grated Parmesan
1. Using the processing bowl fitted with the
variable slicing blade, position the leeks in
the feed tube. Using the food pusher, slice
the leeks thinly.
2. Heat oil in a large saucepan, add bacon
and cook, stirring occasionally, until crisp.
Remove from pan.
3. Add leeks to same pan and cook, stirring
for about 5 minutes or until leeks are
tender. Add potatoes and stock and bring
to the boil; reduce heat and simmer,
uncovered, for about 40 minutes.
4. Remove from heat; cool to room
temperature.
5. Using the processing bowl fitted with the
universal 's' blade, place half the mixture
into the bowl and puree until smooth.
Return pureed soup to saucepan.
6. Add cooked bacon to soup and reheat until
soup is hot. Season to taste with freshly
ground pepper.
7. Serve soup topped with parmesan cheese.
Recipes continued
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