The thought of food makes me feel quite ill at the moment. It was my birthday on friday and I have spent my weekend indulging in restaurant meals. Poor Betty has really been getting a workout! It has been great to catch up with some people I haven’t seen in a while, but I was happy to find some soup in the freezer to eat tonight as I don’t think my stomach could have handled much more.
It would make more sense to post the recipe for the soup that I ate tonight (it was French Onion if anyone was wondering), but I am going to be random and post this one that I made a few weeks ago. So you’ll have to be patient and wait for the French Onion Soup recipe! This one is from the June issue of Australian Good Taste magazine and it was a sensational twist on the good old standby of Pumpkin Soup. Delicious!!
Roast Pumpkin & Garlic Soup (Serves 4)
Preheat oven to 200C and line 2 baking trays with baking paper. Peel and deseed 2.5kg butternut pumpkin and cut into 2cm pieces. Put these into the baking trays and scatter over 4 unpeeled garlic cloves. Spray with olive oil spray and season with salt & pepper. Bake in the oven for 75 minutes or until tender.
Meanwhile, thinly slice 3 shortcut bacon rashers and cook for 3-4 minutes or until crispy. Drain on paper towel. Heat 1Tbsp olive oil in a stockpot over medium heat and cook 1 finely diced onion for 5 minutes or until soft. Add 3tsp ground cumin and cook, stirring, for 30 seconds.
Add 5C water & 1 large vegetable stock cube and bring to the boil. Add roasted garlic (peeled) and pumpkin, reserving 2C pumpkin, and cook for 10 minutes. Set aside for 5 minutes before processing with a stick blender until smooth. Add reserved pumpkin and cook until heated through.
Combine 1/4C basil pesto & 1 1/2Tbsp lemon juice in a bowl or empty sauce bottle. Ladle the soup among serving bowls and drizzle over pesto mixture and cream. Top with the bacon to garnish (Someone used all of the bacon I planned to use for this soup, so I added some ham to the soup mixture before I pureed it). Serve hot!
Why Should I Eat That?
This soup is low in kilojoules and high in fibre as well as providing you with more than your recommended 5 serves of vegetables. This nutrition information was put together using FoodWorks, a nutritional analysis program that I am using in my studies.
Nutrition Information (per serve)
Energy 1877kJ, Protein 22g, Fat (Total) 19.6g (Saturated) 7.2g, Carbohydrates (Total) 41.8g (Sugars) 27.5g, Dietary Fibre 8.4g, Sodium 982.6mg. 8.4 serves of vegetables.