ROAST PUMPKIN SOUP WITH SOUR CREAM

SERVES 4 PREP AND COOK TIME 45 MINUTES

½ medium (850g) butternut pumpkin 1 large (200g) brown onion 2 tablespoons Just Organic Extra Virgin Olive OIl

2 teaspoons ground coriander

2 cups (500ml) Chefs’ Cupboard

Liquid Chicken Stock

2 cups (500ml) water

1 cup (240g) Farmdale Fresh Sour Cream 1 tablespoon finely grated lemon rind shredded lemon rind, chopped parsley and Bakers Life White Sourdough, to serve 1 Preheat oven to 200°C (180°C fanforced). Line a large oven tray with baking paper.

2 Peel pumpkin; cut into 3cm pieces. Peel onion; cut into thin wedges. Combine the pumpkin and onion on prepared tray. Add oil and coriander; toss to combine. Season with sea salt. Roast for 30 minutes or until pumpkin is tender and the edges are starting to caramelise.

3 Transfer the pumpkin mixture to a medium saucepan with the stock. Cover and bring to the boil. Remove from the heat and process using a stick blender until smooth (or blend or process until smooth). Season to taste with sea salt and freshly ground black pepper.

4 Combine sour cream and grated rind in a small bowl; season to taste.

5 Serve the pumpkin soup topped with lemon cream, shredded rind and bread, if desired.