Sunbeam MultiBlender Platinum PB7610 Instruction/Recipe Booklet page 14

Recipes – Soups (continued)
Roast Pumpkin Soup
1.5 kg pumpkin
2 tablespoons olive oil
Sea salt & freshly ground black pepper
20g butter
1 onion, chopped
1 litre chicken stock
1 /
cup cream or sour cream to serve (optional)
3
12
Serves 4
1. Preheat oven to 200°c.
2. Remove skin and seeds from pumpkin and
cut into even sized chunks.
3. Place pumpkin in an oven dish and drizzle
with half the oil. Season with a little salt
and pepper. Bake in oven for about 40
minutes or until cooked.
4. In a large saucepan heat remaining oil
and butter. Add onion and cook until
tender. Add the pumpkin and stock and
bring to the boil. Reduce heat, simmer,
uncovered, for 10 minutes. Cool to room
temperature before blending.
5. Place half of the soup mixture in blender
and process on speed 2 for 35 seconds.
Repeat with remaining soup mixture.
6. Reheat until soup is hot. Serve with
cream and extra ground pepper if desired.