Parents Zone

Roast Pumpkin, Leek and Cumin Soup with Cornbread

Ingredients

• 1.5Kg Pumpkin, peeled and diced. (I love butternut for its sweetness)
  
• 1 Large Leek or 2 small, sliced
  
• 8 Cloves Garlic, peeled
  
• 3 tsp Whole Cumin seeds
  
• 7 Cups of good quality vegetable stock
  
• 2.5 Cups of Whole milk
  
• Olive oil spray
  
• Salt and Pepper
  

Method

1. Preheat oven to 180C and place the pumpkin, leek, garlic and cumin onto a large baking tray. Spray with olive oil, season with some salt and pepper and roast uncovered for 25 minutes turning once until vegetables are softening.
   
2. Transfer all vegetables to a large pot and add the stock and the milk. Simmer for 20 minutes and then puree with a hand blender or in a food processor in batches.
3. Reheat over a gentle heat stirring to avoid burning.
4. Serve with homemade corn bread or crusty bread.
   
   

Cornbread Ingredients

• 1 Cup Polenta
  
• 1 Cup Self Raising Flour
  
• 2 Tsp Baking powder
  
• ¼ Cup of grated cheese
  
• 420g Can Creamed Corn
  
• 1 Cup Buttermilk
  

Method

1. Sift the polenta and flour with the baking powder into a medium bowl. Fold in the cheese, corn and buttermilk. Mix well.
   
2. Pour into a greased and paper lined bread pan and bake at 180C for 40 minutes. Keep warm and serve with the soup.

• 
• Recipe kindly submitted by: Lisa Abejja