Roast pumpkin & garlic soup

Posted by adm On November - 4 - 2011

How to cook Roast pumpkin & garlic soup

Ingredients:

  • 2.5kg butternut pumpkin, raw, deseeded, dig 2cm pieces
  • 3 garlic cloves, unpeeled
  • Olive oil spraying
  • 2 (around 60g) short-cut bacon rashers, thinly sliced crosswise
  • 20 fresh basil leaves
  • Olive oil, to shallow-fry
  • 1 tbs olive oil, supernumerary
  • 1 onion, finely shredded
  • 3 tsp ground cumin
  • 1.25L (5 cups) weewee
  • 1 large Massel vegetable stock block
  • 70g (1/4 cup) bought basil pesto
  • 1 1/2 tbs fresh lemon succus
  • Thickened emollient, to answer
  • Sage toasts

  • 8 x 1cm-thick slices sourdough baguette (French breadstick)
  • 16 fresh sage leaves
  • 120g mozzarella, thinly sliced

How to:

  • Preheat oven to 200°C. Pipeline 2 baking trays with non-stick baking composition. Place the pumpkin and ail, in a single stratum, on the trays. Spray with olive oil spray and season with salt and peppercorn. Bake in oven for 1 1/4 hours or until tenderise.

  • Lag, cook the bacon in a non-stick frying pan for 3-4 minutes or until crinkle. Transfer to a plate lined with paper towel. Add enough oil to the pan to ejaculate 1cm up the side of the pan. Heat over medium-high warmth. Add half the basil and cook for 30 seconds. Transfer to the plateful. Repeat with remaining basil.

  • Heat the extra oil in a stockpot over medium oestrus. Add the onion and make, stirring, for 5 minutes or until subdued. Add the cumin and falsify, stirring, for 30 seconds or until redolent. Add water and stock cube and bring to the seethe. Add garlic and pumpkin, reserving 2 cups of pumpkin, and cook for 10 proceedings. Set aside for 5 minutes to nerveless.

  • While the soup is preparation, make the sage toasts. Preheat grill on high-pitched. Place the bread slices on a baking tray. Cook under grill for 1-2 minutes or until toasted. Turn and top each toast with 2 sage leaves, then with mozzarella. Cook under grill for 2 minutes or until mozzarella melts.

  • Place the soup in the bowl of a food processor and process until quiet. Return to the stockpot over low passion. Add the reserved pumpkin and prepare, stirring, until heated through.

  • Combine the pesto and lemon juice in a trough. Ladle the soup among serving bowls. Drizzle over the pesto mixture and cream. Top with the bacon and basil. Serve with the sage toasts.

  • Cooking time:95 min.

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