Roasted pumpkin soup with hazelnut and parmesan toasts
Nutrition Info.(per serve)
1.75kg butternut pumpkin, peeled, deseeded, roughly chopped (see tips)
1 leek, white part only, thinly sliced
2 stalks celery, chopped
2 cloves garlic, minced
2 medium-sized (250g) desiree potatoes, peeled, diced
1 cup liquid salt-reduced vegetable stock
1 cup water
4 slices sourdough bread
1/4 cup (25g) finely grated fresh parmesan cheese (optional)
2 tablespoons toasted hazelnuts, peeled, chopped
2 tablespoons low-fat plain yoghurt, to serve
Total fat 10g
Saturated fat 2g
Dietary fibre 5g
1 Preheat oven to 180°C. Line a large baking tray with baking paper. Place pumpkin on prepared tray and spray with oil. Roast for 30 minutes or until tender and golden. Place one-third of the roasted pumpkin in an airtight container and place in fridge (reserving for Day 5 recipe, see tips).
2 Meanwhile, set a large saucepan over a medium heat and spray with oil. Add leek and celery to pan. Cook, stirring occasionally, for 5 minutes or until soft. Add garlic to pan and cook, stirring, for 1 more minute.
3 Add potatoes and stock to pan. Cover and simmer for 12 minutes or until potatoes are tender. Add remaining roasted pumpkin to pan and simmer for 3 more minutes then leave soup mixture to cool slightly.
4 Blend soup with a stick blender until smooth. Warm over a medium heat. Meanwhile, preheat grill to high. Scatter sourdough with parmesan (if using) and grill until toast is golden and parmesan melts.
5 Divide soup among serving bowls, scatter hazelnuts over soup and serve each with a dollop of yoghurt and toast.
If you don’t plan to make Roasted pumpkin, leek and mushroom cannelloni (Day 5 recipe), you only need 1.2kg butternut pumpkin.
This recipe is part of our 7 days, 7 dinners feature – make dinners for a week easily, including ‘make ahead’ components to be used in other dishes.
(Makes two portions: use the extra portion for the recipe on Day 5.)
Day 3: Roasted pumpkin soup with hazelnut and parmesan toasts (above)