Creamy pumpkin and potato soup
SERVES 4 PREP + COOK TIME 35 MINUTES
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
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.