Creamy pump­kin and potato soup

SERVES 4 PREP + COOK TIME 35 MIN­UTES

Australian Women’s Weekly NZ - - WINTER WARMERS -

1 ta­ble­spoon olive oil

1 medium onion (150g), chopped coarsely

1 clove gar­lic, crushed

600g pump­kin, chopped coarsely 2 medium pota­toes (400g), chopped coarsely

2 cups (500ml) wa­ter

1½ cups (375ml) vegetable stock

½ cup (125ml) cream

1 ta­ble­spoon lemon juice

GAR­LIC AND CHIVE CROÛTONS

150g cia­batta loaf 2 ta­ble­spoons olive oil

1 clove gar­lic, crushed 1 ta­ble­spoon finely chopped fresh chives

1 Heat oil in a large saucepan over medium heat; cook onion and gar­lic, stir­ring, 5 min­utes or un­til onion soft­ens. Add pump­kin, potato, the wa­ter and stock; bring to the boil. Re­duce heat; sim­mer, cov­ered, 20 min­utes or un­til veg­eta­bles are ten­der.

2 Mean­while, make the Gar­lic and

Chive Croûtons.

3 Blend or process soup, in batches, un­til smooth. Re­turn soup to same pan; add cream and juice. Re­heat, stir­ring, with­out boil­ing, un­til hot.

4 Serve bowls of soup topped with Gar­lic and Chive Croûtons.

GAR­LIC AND CHIVE CROÛTONS Pre­heat oven to 180°C. Cut bread into 2cm (¾-inch) cubes; com­bine bread in a large bowl with oil, gar­lic and chives. Place bread on an oven tray; bake, turn­ing oc­ca­sion­ally, 12 min­utes or un­til golden and toasted.

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