Creamy Roast Pumpkin Soup & Double Crispy Bacon
Take your cooking skills to the next level!
Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. To wow the socks off of your harshest critics (we are talking about your kids!), use a stick blender to blitz the roast veggies. This top secret step is what gives your soup the creamiest texture and a super luscious consistency. The critics will definitely approve!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
pumpkin
1
carrot
1
potato
1
onion
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 sachet
Nan's special seasoning
2 packet
diced bacon
(May be present: Soy. )
1 sachet
garlic & herb seasoning
1 packet
vegetable stock pot
1 packet
light cooking cream
(Contains Milk;)
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
2.5 cup
boiling water
½ tablespoon (tbsp)
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Peel and cut pumpkin, carrot and potato into bite-sized chunks. • Cut red onion into wedges. • Slice bake-at-home ciabatta in half lengthways.
• Place pumpkin, carrot, potato and onion on a lined oven tray. • Sprinkle with Nan's special seasoning, season with salt and drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• When veggies have 15 minutes remaining, in a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, in batches, breaking up with a spoon, until golden, 4-6 minutes. • Transfer to a plate and set aside.
• Meanwhile, place the butter and half the garlic & herb seasoning in a small microwave-safe bowl and microwave in 10 second bursts or until melted. Season with pepper. • Brush garlic butter over cut sides of the ciabatta. • Place ciabatta directly on wire racks in oven and bake until heated through, 3-5 minutes.
• When roast veggies are done, boil the kettle. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook remaining garlic & herb seasoning until fragrant, 1 minute. • Stir in the boiling water (21/2 cups for 2 people / 5 cups for 4 people), white wine vinegar, vegetable stock pot and light cooking cream and simmer, until bubbling, 1-2 minutes. • Remove from heat and allow to cool slightly. Add roasted veggies to pan and using a stick blender, blitz until desired consistency. Season with pepper.
TIP: Add some extra water if the soup looks too thick. TIP: If you don't have a stick blender, use a blender.
• Slice each ciabatta half diagonally. • Divide creamy roast pumpkin soup between bowls. Top with crispy bacon. • Crumble over fetta cubes. • Serve with herby garlic dippers. Enjoy!