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Food

Lyndey Milan's Roasted pumpkin soup with cheese crostini

Preparation time
15 minutes
Cooking time
45 minutes
Serves
4

INGREDIENTS

  • 1kg butternut pumpkin, peeled, chopped into 5cm pieces
  • 1 tbsp finely chopped fresh rosemary
  • 3 cloves garlic, peeled
  • 1 medium (150g) brown onion,
  • roughly chopped
  • 1 tbsp (20ml) extra virgin olive oil
  • 1 large fresh chilli, roughly chopped
  • 3 cups (750ml) chicken stock
  • 2/3 cup (160ml) cream

Cheese crostini

  • ¼ cup (60ml) extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 2 tsp finely chopped sage leaves
  • 1 small French stick, sliced into 1cm slices
  • 1/3 cup (25g) finely grated parmesan cheese

METHOD

  1. Preheat the oven to moderately hot (200ºC). Combine pumpkin, rosemary, garlic, onion and oil in a large baking dish. Season with salt and freshly ground black pepper. Roast for about 30 minutes or until tender. Add the chilli to the dish in the last 10 minutes of cooking.
  2. Blend or process roasted vegetables with stock until smooth. Place mixture in a large saucepan over medium heat and bring to a simmer, stirring often. Stir in cream and gently heat.
  3. For cheese crostini, combine oil, mustard and sage in a small bowl. Spoon onto bread slices. Place slices on an oven tray. Bake in moderately hot oven (200ºC) for 5 minutes; sprinkle with cheese and bake for a further 3 minutes or until crisp.
  4. Serve soup with cheese crostini.
Food
Preparation time
15 minutes
Cooking time
45 minutes
Serves
4

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