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| Roasted Pumpkin and Ginger Soup |
Serves 4
Roasted Pumpkin and Ginger Soup ingredients: 1kg pumpkin,
peeled, seeds removed, cut into 4cm pieces. 75g ginger, roughly chopped. 2
garlic cloves. 2 tbs extra virgin olive oil. 1L (4cips), chicken or vegetable
stock. 1/3 cup (85g) mascarpone. 2 tbs finely chopped dill. 1/3 cup (50g)
toasted hazelnuts, chopped
Roasted Pumpkin and Ginger Soup recipe: Preheat oven to
180C. Place pumpkin, ginger and garlic on a large baking tray and drizzle with
oil. Season, then toss to coat. Roast for 30 minutes or until the pumpkin is
soft (don't let the garlic burn). Puree mixture is a blender or food processor
with 2 cups (500ml) stock, then season. If there are lumps, strain through a
fine sieve: Place soup a large saucepan with remaining 2 cups (500ml) stock and
warm over medium-low heat. Divide soup among 4 bowls, top with mascarpone and
serve with dill and nuts
