Roasted pumpkin soup with hazelnut and parmesan toasts
Soups

Roasted pumpkin soup with hazelnut and parmesan toasts

Serves: 4
Time to make: 45 mins

Total cost: $ 13.68 / $ 3.42 per serve

(at time of publication)


HFG tip

If you don’t plan to make Roasted pumpkin, leek and mushroom cannelloni (Day 5 recipe), you only need 1.2kg butternut pumpkin.

This recipe is part of our 7 days, 7 dinners feature – make dinners for a week easily, including ‘make ahead’ components to be used in other dishes.

(Makes two portions: use the extra portion for the recipe on Day 5.)

Day 1: Chicken, lentil and kumara curry

Day 2: Meatballs in tomato and eggplant sauce with couscous

Day 3: Roasted pumpkin soup with hazelnut and parmesan toasts (above)

Day 4: Fish stir-fry with broccoli and ginger

Day 5: Roasted pumpkin, leek and mushroom cannelloni

Day 6: Chicken, eggplant and capsicum bake with cauliflower mash

Day 7: Spiced pilaf with meatballs, currants and baby spinach

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Photographer: Mark O'Meara

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