Roast Pumpkin Soup

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Recipes

Preparation time: 10 mins – Cooking: 60 min
Serves: 6

Ingredients

  • 750 g pumpkin peeled seeded cubed
  • 2 carrots coarsely chopped
  • 2 onions cut into wedges
  • 1 garlic clove peeled
  • 2 1/2 tbs olive oil
  • 1 potato large diced
  • 1 L water
  • 4 tsp chicken stock powder
  • 1 cup cream
  • 1 tsp ground nutmeg
  • 1 pinch salt and pepper to taste

Method

  1. Preheat oven to 180 C.
  2. Place pumpkin, carrots, onions and garlic in a baking dish or roasting pan.
  3. Drizzle with olive oil and bake for 40-60 minutes until soft.
  4. In a large pot over medium heat, bring water and chicken stock to a boil. Cook potato in simmering water until soft.
  5. Combine potato and water with roasted vegetables and puree in a blender or food processor, or by using a stick mixer until smooth.
  6. Return to pot over low heat and stir in cream, nutmeg, pepper and salt. Heat gently before serving.

Mum’s Tuna Chowder

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Recipes

 

Preparation Time
10 Minutes
Cooking Time
30 Minutes
Ingredients

Part 1 –
125g Butter
1 Onion Chopped
2tbs Plain Flour
1 Cup Milk
300ml Thickened Cream
400g Canned Tuna drained
Salt & Pepper to taste

Part 2 –
1tbs Oil
1 Red Capsicum diced
1 Carrot chopped
1 Zucchini chopped
310g Canned corn
1.5 Cup Vegetable Stock

Part 1 –

Melt butter and fry onions until soft. Add the flour and mix well ensuring the flour is no longer in lumps. Add milk and stir till boiling then add the cream and the drained tuna. Add seasoning and put aside.

Part 2 –

To oil cook capsicum, carrot, and zucchini for about 5 minutes. Add Part 1, corn and the stock and stir till boiling. Simmer for about 5 to 10 minutes or until thickened. Season with pepper if necessary.