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.
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