Roast pumpkin soup with melted cheese croutons 150g butternut

							Roast pumpkin soup with melted cheese croutons

150g butternut pumpkin, peeled, diced
2 tsp water
Olive oil
½ brown onion, finely diced
1 garlic clove, crushed
1 cup Campbell’s chicken stock
2 thick slices Jarlsberg cheese
1 large slice sourdough bread, crusts removed, sliced into a rectangle
Extra virgin olive oil, to serve


1 Preheat an oven to 200°C fan forced.
2 Place pumpkin in a large microwave-safe bowl. Add water, cover
and microwave on HIGH/100% for 3-4 minutes until just tender. Remove
from microwave and drain well. Transfer to roasting pan, drizzle with oil
and season with salt and pepper. Roast 10 minutes or until golden.
3 Meanwhile, heat oil in a small saucepan over medium heat. Add
onion and garlic, sauté 5-6 minutes until onion is translucent, season
with salt and pepper. Add chicken stock, simmer 5-6 minutes then
remove from the heat.
4 Heat a grill on high heat, place cheese on bread and grill until
cheese is melted.
5 Pour stock mixture into a blender, add roast pumpkin and blend until
smooth. Pour into warm bowl, drizzle with extra virgin olive oil and serve
with bread.