Monday, March 14, 2016

Recipe: Roasted Pumpkin, Kumara & Carrot Soup

Is there anything more comforting than a steaming, nourishing, creamy soup on a wet autumn's evening? I came across this amazing solution for presenting vegetables in a most beautiful and delicious way possible from one of Chelsea Winter's cookbook - Homemade Happiness. I have modified her recipe ever so slightly to suit my family's palette. For example, her recipe calls for a pinch of chili flakes, chopped parsley and chives - they were omitted in mine.

This bowl of goodness was absolutely delicious. My family lapped it all up. The quantities in my recipe will feed 8 so I have 1/2 pot of soup (without the creme fraiche) in the freezer for another meal. PERFECT! 



Recipe
1.5 kg pumpkin, peeled, deseeded and cut into chunks
1 large kumara, peeled and cut into chunks
3 large carrots, cut into chunks
2 whole bulbs of garlic, wrapped in foil
2 white onions, cut into eighths
Salt and freshly cracked black pepper

1 tbsp fresh thyme leaves
1 x 400g can chickpeas, drained
8 cups of chicken stock
200g of creme fraiche
Cooked crispy bacon pieces to garnish


Method
1. Preheat the oven to 170C fan-forced

2. Add the chopped pumpkin, kumara and carrots to a baking tray and drizzle with extra virgin olive oil, salt and pepper. Arrange the onion and garlic bulbs along the dish.

3. Roast in the oven for about 45 minutes. Remove from the oven and squeeze the cooked flesh (garlic) transfer to a pot of simmering chicken stock.

4. Add the thyme and chickpeas to the stock. Simmer for 15 minutes, then use a stick blender to blend everything.

5. Add the creme fraiche to the soup and mix well. Season to taste.

6. Ladle the soup into bowls and top with crispy bacon pieces

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