Roasted but­ter­nut pump­kin and al­mond soup


Australian Women’s Weekly NZ - - HEARTY MEALS -

1.2kg but­ter­nut pump­kin, peeled, cut into large wedges ¼ cup (60ml) ex­tra vir­gin olive oil ¼ cup (60ml) ver­juice 1 medium (150g) brown onion, chopped coarsely 4 cloves gar­lic, chopped coarsely 1.5 litres (6 cups) veg­etable or chicken stock 1 cup (80g) flaked al­monds, roasted (see Mag­gie’s tip, pre­vi­ous page) ½ cup (125g) mas­car­pone ¼ cup (60ml) cream ex­tra vir­gin olive oil, ex­tra, to serve

1 Pre­heat the oven to 240°C (220°C fan-forced). Line a shal­low-sided oven tray with bak­ing paper. 2 Place the pump­kin on the pre­pared tray. Driz­zle over half of the oil and toss to coat the pump­kin well. Roast pump­kin for 25 min­utes. Re­move the tray from the oven and driz­zle the pump­kin with the ver­juice. Roast the pump­kin for a fur­ther 10 min­utes. The pump­kin should be slightly caramelised and most of the ver­juice should be evap­o­rated. 3 Mean­while, place a large saucepan over medium heat. Once hot, add the re­main­ing oil and onion; cook, stir­ring, for 4-5 min­utes or un­til soft. Add gar­lic; cook, stir­ring, for an­other 3-4 min­utes. 4 Pour in the stock and add the roasted pieces of pump­kin. Bring to a rapid

sim­mer, then turn the heat down to a gen­tle sim­mer. Cook, cov­ered, for 20 min­utes. 5 Stir in ¾ cup of the roasted al­monds and the mas­car­pone. Re­move from the heat and blend with a stick blender un­til smooth (or stand for 10 min­utes be­fore care­fully pour­ing into a jug blender and purée un­til smooth). 6 Re­turn the soup to the pan and stir over medium heat un­til hot; sea­son to taste. 7 Serve soup in warmed bowls; driz­zle with cream and ex­tra oil. Sprin­kle with the re­main­ing roasted al­monds.

Suit­able to freeze at the end of Step 5. Not suit­able to mi­crowave.

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