Manual Sunbeam PB7950 (page 12 of 28) (English)

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Roast Pumpkin Soup Serves 6

1.5 kg pumpkin

2 tablespoons olive oil

Sea salt & freshly ground black pepper

20g butter

1 onion, chopped

1 litre chicken stock

¹/

cup cream or sour cream to serve (optional)

1. Preheat oven to 200°C.

2. Remove skin and seeds from pumpkin and

cut into even sized chunks.

3. Place pumpkin in an oven dish and drizzle

with half the oil. Season with a little salt

and pepper. Bake in oven for about 40

minutes or until cooked.

4. In a large saucepan heat remaining oil and

butter. Add onion and cook until tender.

Add the pumpkin and stock and bring to

the boil. Reduce heat, simmer, uncovered,

for 10 minutes. Cool to room temperature

before blending.

5. Place half of the soup mixture in blender

and press the ‘PUREE’ button. Repeat

with remaining soup mixture.

6. Reheat until soup is hot. Serve with cream

and extra ground pepper if desired.

Vegetable Soup Serves 4-6

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, crushed

2 carrots, diced

1 potato, diced

2 trimmed celery stalks, diced finely

800g can chopped tomatoes

6 cups water

1 cup chopped savoy cabbage

2 small zucchini, diced

100g button mushrooms, sliced

sea salt and freshly ground black pepper

1. Heat oil in frying pan on setting 5.

Cook onion and garlic until translucent.

Add carrot, potato and celery; cook,

stirring occasionally for 5 minutes.

2. Add the chopped tomatoes, cabbage,

zucchini, mushrooms and water and

bring the soup to the boil. Reduce heat

to a simmer and cook, covered for about

45 minutes or until vegetables are tender.

3. Remove from heat and allow to cool to

room temperature. Place the soup in

batches into the blender jug and press the

‘PUREE’ button.

4. Return soup to saucepan and reheat

until hot.

Tip: For a soup with more texture you can

simply puree only half the soup.

Recipes – Soups (continued)

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Sunbeam PB7950 Manual

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