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.
|PER 100G (RAW)||PER 330 ML SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
TO REHEAT (SMALL): defrost before reheating. Empty into a saucepan and place over a gentle heat, stirring occasionally till piping hot (70C); or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally until piping hot throughout.
TO REHEAT INDIVIDUAL: the individual size may be microwaved from frozen. Microwave in 2 minute bursts in the microwave, stirring in between, till piping hot (70C). Alternatively, you can defrost overnight in the fridge, then gently reheat in a saucepan on the stovetop.
DEFROST INFORMATION: Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted, keep refrigerated and consume within 48 hours.
Cooking instructions are guidelines only. Microwave times checked in a 900W oven. Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.