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Description
This recipe was copied directly from taste.com.au. I wanted it to sit nicely in the Yummly format. http://www.taste.com.au/recipes/20090/roasted+butternut+pumpkin+and+apple+soup
Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 12 sage leaves
- 1.4 kilograms pumpkin (butternut, peeled, seeded, coarsely chopped)
- 2 granny smith apples (peeled, cored, coarsely chopped)
- 2 brown onions (coarsely chopped)
- 2 whole garlic cloves
- 8 cups chicken (Campbell's Real Stock, or Vegetable)
- 1/2 cup cream (thin)
- crusty bread (to serve)
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Directions
- 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 30 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 high heat 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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