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Pumpkin & fennel soup with goat's cheese garlic bread

  • 4servings
  • 60minutes

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Source: recipefinder.msn.co.nzReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsZinc, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 600g pumpkin, peeled and chopped into small cubes

  2. salt and pepper

  3. 1 onion, finely chopped

  4. 1 clove garlic, finely chopped

  5. 500g fennel, peeled and finely sliced

  6. 1 1/2 litre (6 cups) chicken stock

  7. 1/2 cup cream

  8. basil leaves, to serve

  9. 2 tablespoons olive oil

  10. 3 garlic cloves, crushed

  11. 1 sour dough loaf, sliced

  12. 100g hard goat's cheese, grated

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200C (180C fan-forced).

  2. Place pumpkin into a medium sized baking dish and drizzle with 1 tablespoon of olive oil, season with salt and pepper roast in the oven for 15 minutes or until tender.

  3. Heat remaining oil in a large pan over a medium heat, add onion and garlic and cook for 2-3 minutes until softened. Add roasted pumpkin, fennel and stock and simmer for 10-15 minutes until softened. Process with a handheld blender until smooth and stir through cream.

  4. Meanwhile, combine olive oil and garlic in a small bowl. Brush onto 1 side of the bread slices and place onto a baking tray. Sprinkle with grated cheese, season with salt and pepper and bake in the oven for 2-3 minutes until the cheese has melted and golden.

  5. Serve soup topped with basil leaves with garlic bread.

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