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Roasted Pumpkin and Apple Soup

Top with sage leaves and serve immediately with crusty bread


2 tbs olive oil
12 sage leaves
1 (about 1.4kg) jap pumpkin, peeled,
seeded, coarsely chopped
2 granny smith apples, peeled, cored,
coarsely chopped
2 brown onions, coarsely chopped
2 whole garlic cloves
8 cups (2L) chicken or vegetable stock
1/2 cup (125ml) thin cream
Crusty bread, to serve


Preheat oven to 200°C. Heat the oil in a small frying pan over high heat. Add the sage leaves and Cook for 30 seconds or until they become crisp. Transfer to a plate lined with paper towel. Reserve the oil.
Place pumpkin, apple, onion and garlic in a roasting pan. Drizzle with reserved oil.Season with salt and pepper. Roast in preheated oven, turning occasionally, for 45 minutes or until golden brown and tender. Remove from oven.
Remove garlic and set aside to cool. Transfer pumpkin mixture to a saucepan and add chicken stock. Squeeze the garlic pulp into the pumpkin mixture. Place over highheat and bring to the boil. Cook, stirring occasionally, for 5 minutes or until pumpkin is tender and soup thickens slightly. Remove from heat.
Transfer to the jug of a blender and blend until smooth.
Add the cream and blend until well combined.
Return to a clean saucepan and place over low heat. Cook, stirring, for 5 minutes or until soup is heated through.
Ladle among serving bowls. Top with sage leaves and serve immediately with crusty bread, if desired.

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