ROAST CARROT & PUMPKIN SOUP WITH MAPLE BACON
SERVES 4 PREP 15 MINS COOK 65 MINS
• 2 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 red onion, peeled, cut into 1cm thick wedges
• 500g carrots, halved lengthways, cut into 2cm thick pieces
• 700g Kent pumpkin, peeled, cut into 4cm pieces
• 4 cups chicken stock
• 200g streaky bacon
• 2 tbsp maple syrup
• creme fraiche, micro herbs, warm crusty sourdough or baguette, to serve
1 Preheat oven 220°C. Mix oil, cumin and coriander in a small bowl until well combined. Place onion, carrot and pumpkin in a large roasting pan. Spoon over spiced oil mixture. Season. Shake the pan to coat all the vegetables. Spread vegetables evenly over base of pan. Roast 45 mins, turning vegetables at 30 mins, until vegetables are tender.
Pour stock into a stock pot, cover and bring to boil. Spoon roast vegetables and pan juices into stock pot. Cover and bring to boil.
