recipes
Roasted Pumpkin & Fennel Soup with Basil
Enjoy a bowl of piping hot soup served with a swirl of Leggo's Pesto - Traditional Basil.
serves 4
20 min prep
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ingredients
| 600g pumpkin, peeled and chopped 2 tablespoons olive oil 1 onion, peeled and chopped 1 clove garlic, peeled and crushed 500g fennel, peeled and chopped 3½ cups vegetable stock 3/4 cup milk 2 tablespoons Leggo's Pesto - Traditional Basil |
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instructions
step 1
Combine pumpkin and 1 tablespoon olive oil in a baking dish. Season to taste and roast at 200°C for 15 minutes.
step 2
Heat remaining tablespoon of oil in a saucepan, add onion and garlic and cook for 1-2 minutes or until softened. Add fennel, roasted pumpkin and stock, cover and simmer for 15 minutes or until tender.
step 3
Puree mixture until smooth. Add milk and reheat gently without boiling.
step 4
Serve soup garnished with swirl Leggo's Pesto.
recipe tip
Mix Leggo's Pesto with a little extra olive oil to make it runny enough to swirl through soup.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1060kJ (253Cal) | 181kJ (43Cal) |
| Protein | 10.5g | 1.8g |
| Fat - Total | 12.8g | 2.2g |
| - Saturated | 2.5g | 0.4g |
| Carbohydrate | 21.1g | 3.6g |
| - Sugars | 16.9g | 2.9g |
| Dietary Fibre | 6.3g | 1.1g |
| Sodium | 743mg | 127mg |
| Potassium | 1070mg | 183mg |
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Roasted Pumpkin & Fennel Soup with Basil
Roasted Pumpkin & Fennel Soup with Basil
Enjoy a bowl of piping hot soup served with a swirl of Leggo's Pesto - Traditional Basil.
ingredients
600g pumpkin, peeled and chopped
2 tablespoons olive oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
500g fennel, peeled and chopped
3½ cups vegetable stock
3/4 cup milk
2 tablespoons Leggo's Pesto - Traditional Basil
instructions
step 1
Combine pumpkin and 1 tablespoon olive oil in a baking dish. Season to taste and roast at 200°C for 15 minutes.
step 2
Heat remaining tablespoon of oil in a saucepan, add onion and garlic and cook for 1-2 minutes or until softened. Add fennel, roasted pumpkin and stock, cover and simmer for 15 minutes or until tender.
step 3
Puree mixture until smooth. Add milk and reheat gently without boiling.
step 4
Serve soup garnished with swirl Leggo's Pesto.
serves 4 20 min prep recipe tip
Mix Leggo's Pesto with a little extra olive oil to make it runny enough to swirl through soup.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au