Su­per soups

Surely the most clas­sic of soups, hum­ble pump­kin gets a chic and flavour­some up­date with three ver­sions that show­case the ver­sa­til­ity of this com­fort­ing veg­etable

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Donna Hay

roasted pump­kin, feta and nut­meg soup

1.5kg Ja­panese pump­kin, peeled and

thinly sliced 1 brown onion, thinly sliced 4 cloves gar­lic, un­peeled ¼ cup ( 60ml) agave syrup ( nec­tar), plus

ex­tra for driz­zling ¼ cup ( 60ml) olive oil sea salt and cracked black pep­per 3 ½ cups ( 875ml) chicken stock ¼ tea­spoon freshly ground nut­meg, plus

ex­tra to serve 200g crum­bled feta and thick­ened

cream, to serve Pre­heat oven to 220C. Place the pump­kin, onion and gar­lic on a large lightly greased bak­ing tray lined with non- stick bak­ing pa­per, pour over the agave syrup and oil, sprin­kle with salt and pep­per and toss to com­bine. Roast for 25- 30 min­utes or un­til the pump­kin is ten­der and golden.

Squeeze the gar­lic from its skin and place in a medium saucepan with the pump­kin, onion, stock and nut­meg.

Bring to the boil over medium heat, re­move from the heat and blend un­til smooth. Driz­zle with the cream and ex­tra agave syrup, sprin­kle with the ex­tra nut­meg and top with the feta to serve.

Serves 4- 6.

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