Monday, 4 June 2012

keeping warm

after a few lovely dry sunny days the weather in melbourne has changed and it's been raining nearly all day's so good to be inside with a roaring fire, a pot of soup on the stove and a loaf of bread baking in the oven..

roast pumpkin and beetroot soup

approx 750 gms pumpkin peeled and cut into large dice
1 medium beetroot peeled and cut into quarters*
1 carrot peeled and cut large 
1 red capsicum deseeded and cut into large dice*
4-5 unpeeled garlic cloves* 
750 mls tomato puree**
2 litres stock**
1 rasher of bacon per person cut into small dice
approx 1/2 cup cooked risone pasta per person
olive oil
creme fraiche (i used meander valley creme fraiche)
dried thyme*
chilli powder

~put pumpkin, beetroot, carrot and garlic cloves into a roasting pan
~drizzle with a little oil and season with salt and pepper
~roast at 190 deg c for 45 minutes or until the vegetables have browned a little on the edges
~put all vegetables into a saucepan with the tomato puree and stock and simmer until the vegetables are soft
~puree the vegetables using a stick blender, food processor or blender
~put the resulting puree through a sieve or mouli to remove all course material
~return to the heat and bring to the boil
~adjust seasoning
~cook bacon in a frying pan until it is crisp and drain on paper towel

to serve
~put risone in the bottom of a soup bowl and ladle over the hot soup
~spoon on about 1 tablespoon of creme fraiche
~add bacon and garnish with dried thyme leaves and chilli powder
~season with salt and pepper

* homegrown produce
** homemade produce

i hope you are keeping warm or cool depending on where you are..x


  1. Your fire and your soup both look very comforting Jane, perfect weather for both! Risone is something I need to use more of this winter. Thanks also for the comments on my new banner, I took inspiration from your lovely collage. Stay warm x

    1. thanks's certainly fire and soup weather at the moment here..

  2. gorgeous fire and recipe! thank you for sharing!