Veggie Roast Pumpkin Soup
with Yoghurt & Chives
Is there anything better, when the cold sets in, than creamy, sweet pumpkin soup? Well actually, there is. There’s this pumpkin soup, which has the addition of fresh chives and freshly baked herb rolls. You won’t believe how rich and creamy the added cannellini beans make this treat.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
pumpkin
2
bake-at-home bread rolls
(Contains: Gluten, Wheat;)
½
brown onion
1 clove
garlic
2 tsp
cumin
1 tin
cannellini beans
½ tub
Greek-style yoghurt
(Contains: Milk;)
1 bunch
chives
Not included in your delivery
1 tbs
olive oil
1 L
hot water
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, remove the pumpkin skin and cut the pumpkin into 3 cm pieces. Finely chop the brown onion and chives. Peel and crush the garlic. Rinse and drain the cannellini beans
Toss the pumpkin in half of the olive oil and place in a single layer on a lined oven tray. Season with salt and pepper. Cook in the oven for 35 minutes or until tender. Add the bake-at-home bread rolls in the last 5 minutes until warm and crusty on the outside.
Meanwhile, heat the remaining olive oil in a large saucepan. Add the brown onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cumin and cook for a further 1 minute or until fragrant. Add the hot water to the saucepan and bring to the boil. Reduce to a simmer and transfer the roasted pumpkin and the cannellini beans to the saucepan. Using a stick blender, blend the mixture into a smooth pumpkin and white bean puree. Season to taste with salt and pepper.
To serve, divide the soup between bowls. Top with the Greek yoghurt and chives. Enjoy it with the crusty bread rolls.
