Stickypic in the winter time…
June 12th, 2011Brrrr… Sydney is rather cold and rainy at the moment, so we’re enjoying spending time staying warm and busy indoors eating lots of soup (see below) and working on our new kids range which will be launched in the very near future.
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If you’re in Australia – enjoy the rest of your long weekend and tuck into some soup, like we’re off to do that now!
Team Stickypic
Hmmm soup....
Roasted apple, onion and pumpkin soup recipe
You will need:
1kgs (usually half a pumpkin piece) Butternut squash/pumpkin of choice
1 large green apple (pears work too)
1 large red onion
1 small potato
1 carrot
1 litre vegetable stock
1 tablespoon tomato puree
Half red/green capsicum
Chilli sauce to taste (I use Chipolte Tabasco)
Salt and pepper to taste
OK…
- Preheat oven to 200 degrees centigrade
- Chop pumpkin in half or into 2/3 large pieces – depending on size (leave the skin and seeds on)
- Peel onion chop into quarters
- Put onion/pumpkin into an oven proof dish and add capsicum, salt and pepper, bit of oil and roast until pumpkin is soft 30-45 mins
- In the mean time, in a large saucepan warm up your vegetable stock to a low simmer add tomato puree and chilli sauce
- Peel potato, apple and carrot. Chop potato into small thumnail size cubes add to pan
- Grate apple and carrot, add to pan
- Remove roast veggies when cooked – add the onions and capsicum to pan – leave pumpkin to cool slightly so you can handle it
- With a tablespoon remove seeds and then carefully scrape flesh from skin and add to the pan
- When the potato chunks are cooked – blend soup with stick blender or in a blender until smooth.
- Season to taste with salt/pepper/chilli sauce.
- Serve and enjoy with crusty bread topped with a sharp cheese.
- Bon appetite!
