soups

I have a couple of favourites:

Roasted vege soup

Roast 2 carrots, 1 parsnip, 800g pumpkin, 350g kumara, 1 red capsicum, 2 onions and garlic all chopped to similar sized pieces for an hour and a half at 180 degrees.  Remove the capsicum after about an hour.

Puree veges until smooth adding 3 cups of vege or chicken stock as you go. 

Roast kumara soup

800g golden or orange kumara peeled and chopped in to similar sized pieces, 1 red onion quartered, 1 red capsicum seeded and quartered, 2 large cloves garlic, chicken stock, water, salt and pepper.

Preheat oven to 200 degrees.  Place kumara, onion, capsicum, garlic in roasting pan and bake for approx 40 mins.  Blend with two cups chicken stock, 2 cups water until puree consistency.  Season to taste.

Pumpkin soup

3/4 of a pumpkin
1 onion finely chopped
1 teaspoon of finly chopped ginger
2 cloves of crushed garlic
2-3 slices of bacon chopped
chicken stock

In a large saucepan melt a generous knob of butter with a splash of oil. Cook onion, ginger, garlic and bacon until onion is clear. Add pumpkin and stir in. Let it soak up a little of the flavours, then add enough chicken stock (I just use two oxo cubes) to cover pumpkin. Let simmer till pumpkins cooked through.

Blend with a stickmixer until smooth and it should thicken up, otherwise a wee bit more heating will do this.

The ginger and bacon add such GREAT flavour to it!