SIM­PLE PUMP­KIN SOUP

Mt Druitt - St Mary's Standard (East) - - LIFESTYLE -

In­gre­di­ents (serves 4)

800g pump­kin, peeled and diced ¼ cup ex­tra vir­gin olive oil 2 brown onions, finely sliced 8 cloves gar­lic, finely sliced 1 tsp fen­nel seeds ¼ tsp cu­min seeds 1½L chicken stock 1 cup evap­o­rated milk Sea salt flakes and freshly-milled white pep­per Steamed snow peas and broc­col­ini, to serve

Method

Pre­heat oven to 200C. Toss the pump­kin in half the olive oil, ar­range on an oven tray, then bake for 30 min­utes, un­til soft­ened and lightly browned. Saute the onions, gar­lic and seeds in olive oil in a large saucepan over a mod­er­ate heat for 5 min­utes, un­til well soft­ened. Add the pump­kin and con­tinue cook­ing for a fur­ther 10 min­utes. Pour in the stock and evap­o­rated milk, then sim­mer for 15 min­utes. Puree with a stick blender, then sea­son with salt and pep­per. Serve with steamed snow peas and broc­col­ini.

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