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Veggie Roast Pumpkin Soup
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Veggie Roast Pumpkin Soup

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.

Allergens:
Gluten
Wheat
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

pumpkin

2

bake-at-home bread rolls

½

brown onion

1 clove

garlic

2 tsp

cumin

1 tin

cannellini beans

½ tub

Greek-style yoghurt

1 bunch

chives

Not included in your delivery

1 tbs

olive oil

1 L

hot water

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Nutritional Values

per serving
Calories1900 kcal
Fat12 g
of which saturates3.1 g
Carbohydrate60.7 g
of which sugars25.4 g
Protein18.5 g
Sodium462 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Sieve
Baking Paper
Baking Tray
Saucepan
Stick Blender

Cooking Steps

1

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

2

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.

Add the pumpkin
3

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.

4

To serve, divide the soup between bowls. Top with the Greek yoghurt and chives. Enjoy it with the crusty bread rolls.

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