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31
RECIPES
ROASTED BUTTERNUT
PUMPKIN SOUP
Serves 6–8
INGREDIENTS
1 butternut pumpkin, peeled and cut into 2cm cubes
1 small onion, chopped
2 tablespoons olive oil
1 apple, peeled and cut into 1-inch cubes
4 sprigs fresh thyme, leaves pulled off
1 leek, white and light green part only
40g unsalted butter
2 teaspoons curry powder
1.25 litres chicken stock
½ cup sour cream
METHOD
1. In a large bowl, combine pumpkin,
onion, olive oil, apple and thyme leaves.
Season with salt and pepper.
2. Place the ingredients on a baking pan
lined with foil or baking paper.
3. Position the wire rack in the bottom rack
height position. Turn the FUNCTION
dial until the indicator on the LCD
screen points to the ROAST function.
Set the temperature to 200°C with
convection on and set the timer to
30 minutes. Press START/CANCEL
to activate.
4. While the pumpkin mixture roasts, slice
the leek in half lengthwise. Rinse it under
cold running water to clean off any dirt
that may be trapped in between the
layers. Slice into 1cm slices.
5. Melt the butter in a medium pot over
medium heat. When the butter starts
to foam, add the leek and cook until
softened, about 7 minutes. Add the curry
powder, season with salt and pepper and
continue to cook for 1 minute.
6. Add the roasted squash mixture to the
pot and stir to coat with the spices.
7. Deglaze the pot with a cup of the
chicken stock, scraping the bottom of
the pot to release any stuck-on bits. Add
the remaining chicken stock and bring
to a boil.
8. Reduce to a simmer and cook,
covered, for 20 minutes. Cool to room
temperature then puree in batches in a
blender or food processor.
9. Return the pureed soup to the pot and
heat to serving temperature. Garnish
with dollops of sour cream.
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