It's a miserable day here in Sydney today, pouring with rain so I thought I'd whip up a roasted pumpkin and leek soup recipe to warm me up, and I have to say it was pretty good....
1 Butternut pumpkin diced
500 ml chicken or vegetable stock
1 Leek, washed and sliced
1/4 bunch fresh coriander
1 tbl chopped parsley
2 sprigs thyme
1/2 tsp sugar
1 tsp maple syrup
2 TBL olive oil
1/2 Tsp coriander powder
Place the leek and pumpkin in to a shallow baking dish. Sprinkle on the sugar and maple syrup. Then pour on the olive and oil and with your hands mix the vegetables to ensure they are coated with the oil and other ingredients. Sprinkle with the coriander powder.
Bake at 200 for about 20 minutes or until tender.
I cheated and used a healthy option chicken stock - just make sure it's not full of nasties. Add the 1TBL each or coriander and parsley and the then take the leaves of the thyme and add them to the stock.
Once the vegetables are soft pour the stock over them and bake for another 5 minutes.
Blend all together. It's easier if you pour the liquid in the bottom of the blender first. It took me three batches for my soup as my blender is quite small. Reheat gently and serve.
Serve with fresh coriander.