Gastroback Design Mixer Advanced Electronic Instructions For Use Manual page 32

Pumpkin soup
2 tablespoons cooking oil
1 brown onion diced
2 cloves garlic, crushed
400g butternut pumpkin, peeled and diced
1 litre chicken stock
Heat oil in a hot saucepan, add onions and garlic and sauté 5 minutes. Add pumpkin
and toss to coat with the onion mixture, then add the stock and bring mixture to the boil.
Reduce heat to simmer for 20 minutes and cook with the lid on until the pumpkin is
cooked. Allow mixture to cool and transfer in batches to blender jug. Use speed
5/puree, blend until smooth. Return pureed soup to saucepan to heat through, check
seasoning before serving.
Sweet peppered tomato soup
1 tablespoon oil
2 cloves garlic, crushed
2 leeks, sliced
2 x 410g canned tomatoes, mashed
2 teaspoons chicken stock powder
1 tablespoon tomato paste
2 teaspoons brown sugar
1 bay leaf
1/4 teaspoon dried thyme
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh coriander
1/4 teaspoon ground cloves
pinch cayenne pepper
2 tablespoons chopped fresh parsley
Heat oil in a large saucepan, add garlic and leeks, cook over medium heat for 2-3 minutes
or until leeks are soft. Combine tomatoes, stock powder, tomato paste, brown sugar, bay
leaf, thyme, mint, coriander, cloves and pepper. Pour into pan with leek mixture, bring
to boil, then reduce heat and simmer, uncovered for 20 minutes or until liquid has
reduced by one third. Allow the mixture to cool. Transfer mixture into two batches into
blender jug, using speed 5/puree, blend until smooth. Ladle soup into serving bowls, sprinkle
with parsley and serve immediately.
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