Roast pumpkin soup with pesto croutons
( SERVES 4 )
Serves 4 2 slices stale sandwich bread, crusts removed 2 tbsp basil pesto olive oil 1.8kg pumpkin, peeled and coarsely cubed 8 cloves garlic, peeled 2 tbsp tomato paste 5 cups chicken or vegetable stock
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|2 slices||White sliced sandwich bread|
|2 tbsp||Basil pesto|
|2 tbsp||Olive oil|
|2 tbsp||Tomato paste|
|5 cups||Chicken stock|
|1 to taste||Salt|
|1 to taste||Freshly ground black pepper|
- Heat oven to 190 degC. Combine pesto with 2 tbsp olive oil. Cube stale sandwich bread, crusts removed and toss with basil pesto. Place on an oven tray and bake for 8 to 10 minutes or until golden brown and crisp. Remove and cool.
- Place garlic cloves and peeled and coarsely cubed pumpkin in a low-sided roasting pan. Drizzle with olive oil and toss well. Roast for 30 minutes or until pumpkin is soft and caramelised.
- Purée roasted pumpkin and peeled garlic with tomato paste in a food processor, adding stock to form a smooth liquid. Season with salt and pepper and add cream, if desired.
- Gently reheat soup to serve and scatter with pesto croutons.