Services  4                     Difficulty  Easy

Warm up this winter with our Kiwi classic Roast Pumpkin Soup! Just a few ingredients, paired with Cheesy Sourdough Toast. The secret? Roast Butternut Pumpkin with onions, garlic, and sage for a creamy treat.

Ingredients

Pumpkin Soup
1 Butternut Pumpkin
2 Heads of garlic, halved
2 Red onions, quartered
Handful of sage leaves (optional)
Large drizzle olive oil
Salt & Pepper to season
1L Chicken Stock
4 tablespoons of sour cream, to serve

Cheesy Toast
1 Bakers Delight Sourdough Vienna Loaf Butter
1 cup shredded tasty cheese

Method

Pumpkin Soup

STEP 1

Pre-heat oven to 180°C

STEP 2

Chop pumpkin in half and scrape out seeds. Place face up in a large oven proof dish along with the onions, garlic, sage leaves and a large drizzle of olive oil. Season with salt & pepper. Place in the oven to roast for 40 minutes or until pumpkin is golden & soft. TIP: you can remove the onions & garlic earlier if roasting too quickly

STEP 3

Once roasted & cooled, scrape the soft pumpkin into a blender, leaving the skin behind. Add the onions & squeeze the roasted garlic cloves out of their skin. Add 1L of chicken stock to the blender. Blend soup until smooth. Reheat to serve & top with a tablespoon of sour cream

Cheesy Toast

STEP 1

Slice your Sourdough Vienna to your desired thickness. Toast your bread. Spread with butter & top with a large sprinkling of shredded tasty cheese

STEP 2

Place bread on a lined baking tray & place under the grill for 5 mins or until golden & melted. Serve immediately with pumpkin soup