Roasted Vegetable Soup with Cheese Twists(Makes 4 serves)
2 tablespoons vegetable oil
250g pumpkin, peeled, seeds removed and cut into chunks
300g sweet potato, peeled and cut into chunks
1 brown onion, peeled and cut into quarters
3 Roma tomatoes, cut in half
125mL–250mL vegetable or chicken stock
To make the soup:
Heat oven to 200◦C. Place the oil in a large baking dish and add the pumpkin, sweet potato, onion and tomatoes. Brush the oil over the vegetables. Roast for 20 minutes.
Turn vegetables, reduce the oven to 180◦C and cook for a further 10 minutes or until the vegetables are cooked. Cool.
Place the vegetables and pan juices into a blender or food processor and blend until smooth. Add sufficient stock for desired consistency.
Reheat the soup and serve in warmed bowls or mugs accompanied by the Cheese Twists.