Sunbeam FC8600 manual Roast Pumpkin Soup, Hummus

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

¼cup lemon juice

¼cup water

¼cup olive oil

1 clove garlic, crushed

½teaspoon ground cumin

½teaspoon 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.

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