Roasted Pumpkin Soup with Tomato & Olive bread

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I made this healthy and warming pumpkin soup, it tasted better than I had ever expected. So good on “cold” autumn days, but it´s autumn here in Australia, even though it´s not cold for me the Icelander. I have obviously climatised, 18 degrees outside and I´m cold, but it gets cold inside! I almost forgot how it is living and buying fresh fruits and vegetables in Iceland. I was speaking to my mom and told her I made this really good pumpkin soup, try it mom.. It was yumm! “We don´t have pumpkins here Hjordis” she said.. “Ahh of course, I forgot” I said. You could possibly find super-over priced pumpkins in one store in Iceland but it´s not worth the price of it really.. You could make this soup from Sweet Potatoes, haven´t tried it but guarantee it is good..

ROASTED PUMPKIN SOUP

Pumpkin, approx 500g. Peeled and cut into wedges.

Olive Oil, 1 tablespoon.

2 Cloves Garlic, crushed.

1 Brown Onion, cut into slices.

400-600 ml. Coconut Cream.

400 ml. Chicken Stock.

50 Gr. Honey.

1 Cup Sour Cream.

Curry, 2 teaspoons.

Cayanne pepper, 1/2 teaspoon (optional).

Salt & Pepper.

 Preheat the oven to 180°C. Place the pumpkin, olive oil, crushed garlic, onion, honey, salt & pepper in a baking dish, combine all the ingredients. Roast for 35 minutes, or until the pumpkin is tender. Pour everything from the baking dish into a food processor and add the stock, blend until smooth, best to do in parts. Place the pumpkin mixture, coconut cream, curry, cayanne pepper, salt and pepper in a large saucepan and bring to boil, reduce to low and simmer for 2-3 minutes. Serve with sour cream on top.

LOGI´S OLIVE AND SUN-DRIED TOMATO BREAD

   2 Cups self raising flour.

1/4 Cup black olives, sliced

3 Tablespoons, sliced sun dried tomatoes

60 g (1/4 cup) butter

2 Eggs, lightly beaten

2/3 Cup (170 ml) reduced fat milk

Preheat oven to 190°C and line a 23 cm x 13 cm loaf tin with baking paper. Sift flour into mixing bowl, add olives, sun-dried tomatoes, melted butter, eggs and milk. Mix until well  combined. Place mixture into prepared tin. Bake for 45 minutes or until a skewer inserted in the center comes out cleanly. Allow to cool in tin for 5 minutes transferring to a wire cooling rack. Cool, serve sliced, spread with your favorite topping.

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