Pumpkin soup with roast garlic and thyme
Pumpkin soup with roast garlic and thyme
Individual: 400g - serves 1
Small: 800g- serves 2
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Prep, Cook & Serve
Prep, Cook & Serve
Small:
Defrost fully before reheating gently in a saucepan or microwave-safe container, stirring occasionally, till piping hot. Serve with warm crusty bread.Keep frozen. once thawed, do not refreeze. Defrost in refrigerator. Cook within 48 hours of removing from freezer. Consume immediately once cooked. Do not reheat or refrigerate once cooked.
How We Make It
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 till velvety smooth.
Ingredients
Ingredients
Pumpkin (48%), water, milk, onion, miso paste (water, soybean, rice malt, salt, alcohol 2%, riboflavin (101)), garlic, olive oil, salt, thyme, chives, bay leaves
Allergens
Allergens
Does contain: milk, soy
May contain traces of: crustaceans, eggs, fish, gluten, lupin, molluscs, peanuts, sesame, sulphites, tree nuts, wheat
Goes With...
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.
Nutritional Information
Nutritional Information
| Per Serving (400g) | Per 100g | |
|---|---|---|
| ENERGY | 865 kJ | 216 kJ |
| PROTEIN | 8.3 g | 2.1 g |
| FAT (TOTAL) | 5.6 g | 1.4 g |
| -SATURATED | 2.0 g | 0.5 g |
| CARBOHYDRATE | 26.0 g | 6.5 g |
| -SUGARS | 16.3 g | 4.1 g |
| SODIUM | 567 mg | 142 mg |
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it was yummy
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