SERVES: 6
PREPARATION: 15 MINS
COOKING: 1 1/2 HOURS
MMMMM it is that time of the week for Zuppa Depenzo! (depends what's left in the fridge!) I tend to just make these up as I go along. :)
Ingredients
850g chopped & peeled butternut pumpkin
600g chopped & peeled kumara (sweet potato)
5 large shallots (or 10 smallish ones)
1 bulb garlic (cloves unpeeled)
1tsp cumin seeds
1/4 cup olive oil
salt & pepper
2 litres of chicken stock. (Home made is great!)
parsley
sour cream
Method
Preheat oven to 200C
Place all vegetables including garlic into heavy based roasting tray and toss with olive oil and cumin seeds. Season with salt & pepper
Roast in oven for 1 hour, turning at 30 minutes. Remove roasted garlic from skins.
Place chicken stock and roasted vegetables into large saucepan and simmer for 30 minutes.
Remove from heat and cool slightly
Place into blender until smooth. (keep your hand on the top when hot as the lid will BLOW off, and then you will have soup ALL over your kitchen!) Trust me I have done it lol
Serve with chopped parsley a dollop of sour cream and crusty bread.
GOTTA make this one!
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