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
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
¼cup lemon juice
¼cup water
¼cup olive oil
1 clove garlic, crushed
½teaspoon ground cumin
½teaspoon salt
1.Place
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
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.
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