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How to make Cheat's roasted pumpkin soup

Yield = 4
Prep time: 0:10
Cook time: 0:35
Total time: 0:45

Ingredients

  • 750g packet frozen pumpkin pieces (see Notes)
  • 2 teaspoons ground cumin
  • 2 tablespoons maple syrup
  • 2 cups Massel chicken style liquid stock
  • 505g can condensed potato and leek soup
  • 2 tablespoons sour cream
  • Chopped fresh chives, to serve

Method

  • Step 1 Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
  • Step 2 Place pumpkin on prepared tray. Sprinkle with cumin. Drizzle with maple syrup. Toss to coat. Season with salt and pepper. Roast, turning halfway through, for 20 minutes or until golden and tender.
  • Step 3 Meanwhile, place stock, soup and 1 cup cold water in a large saucepan over medium-high heat. Stir to combine. Bring to the boil. Add pumpkin. Reduce heat to low. Simmer for 5 minutes.
  • Step 4 Blend or process pumpkin mixture until smooth. Return to pan over medium heat. Bring to a simmer. Simmer for 5 minutes. Remove from heat. Divide among serving bowls. Swirl in sour cream. Season with pepper. Serve topped with chives.