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Pumpkin soup with roast garlic and thyme

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HERE'S HOW WE MAKE IT

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.

INGREDIENTS

pumpkin, water, milk, onion, miso paste (water, soybeans, rice malt, salt, alcohol 2%, riboflavin (101)), garlic, olive oil, salt, thyme, chives, bay leaves

ALLERGENS

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.

NUTRITION

 Per 100gPer Serve (400g)
ENERGY1316kJ2632kJ
PROTEIN10.9g21.8g
FAT TOTAL15g29.9g
- SATURATED3.7g7.3g
CARBS29.4g58.7g
- SUGARS22g44g
SODIUM1078mg2156mg

SIZES

Individual:
400g- serves 1 adult
Small:
800g- serves 2 adults

GOES WITH

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.

PREP, COOK AND SERVE

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.

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