keeping warm

after a few lovely dry sunny days the weather in melbourne has changed and it's been raining nearly all day today..it'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

ingredients

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

salt

pepper

creme fraiche (i used meander valley creme fraiche)

dried thyme*

chilli powder

method
~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

notes
* homegrown produce
** homemade produce


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