We roast the pumpkin and garlic until soft and golden, sweet and nutty.
We cook the onion in olive oil until soft and then add the roasted pumpkin and garlic and flavour it with bay leaves and thyme.
We then add the milk and miso broth mixture and simmer gently. The bay leaves are removed and then the soup is pureed til velvety smooth.
pumpkin, water, milk, onion, miso paste (water, soybeans, rice malt, salt, alcohol 2%, riboflavin (101)), garlic, olive oil, salt, thyme, chives, bay leaves
CONTAINS:
Dairy, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| Per 100g | Per Serve (400g) | |
| ENERGY | 1316kJ | 2632kJ |
| PROTEIN | 10.9g | 21.8g |
| FAT TOTAL | 15g | 29.9g |
| - SATURATED | 3.7g | 7.3g |
| CARBS | 29.4g | 58.7g |
| - SUGARS | 22g | 44g |
| SODIUM | 1078mg | 2156mg |
Individual:
400g- serves 1 adult
Small:
800g- serves 2 adults
A perfect light supper or lunch. A swirl of cream or yoghurt and some sourdough croutons crisped up in olive oil wouldn't go amiss. If you're not keeping this dish vegetarian, a scattering of crunched up bacon bits would be a nice salty counterpoint to the sweet soup.
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
Defrost fully before reheating gently in a saucepan or microwave-safe container, stirring occasionally, till piping hot. Serve with warm crusty bread.
