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Recipes (continued)
SOUPS
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 before processing.
5. Place half of the soup mixture into the jug
and place lid firmly on jug.
6. Slowly increase the speed to 4 and process
for approximately 15 seconds or until
smooth. Repeat with remaining soup.
7. Return pureed soup to saucepan.
8. Reheat until soup is hot. Serve with cream
and extra ground pepper if desired.
Mexican style Tomato Soup Serves 6
1 tablespoon olive oil
2 onions, chopped
2 cloves garlic, crushed
2 teaspoons cumin powder
1 teaspoon chilli powder
3 x 400g can chopped tomatoes
500ml water
1 teaspoon brown sugar
1 tablespoon vinegar
2 x 400g cans red kidney beans, rinsed,
drained
Sour cream and flour tortillas to serve
1. Heat oil in a large saucepan, add onions
and garlic and cook on a medium heat
until onions start to soften; add the cumin
and chilli powder and cook, stirring,
until the spices become fragrant. Add
the tomatoes, and water; simmer for 20
minutes. Remove from heat.
2. Stir through the sugar, vinegar and beans;
allow to cool.
3. Place half of the soup mixture into the jug
and place lid firmly on jug.
4. Slowly increase the speed to 4 and process
for approximately 15 seconds or until
smooth. Repeat with remaining soup.
5. Return soup to saucepan to heat through;
serve with sour cream and warm flour
tortillas.