Try this Pumpkin And Roquefort Soup with Jet Black Crostini recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 180C/350F/gas 4/fan oven 160C. In a large saucepan, melt the butter and saute the onion, garlic and celery for about 5 minutes over a low heat until they have softened but not coloured. Add the curry powder and cook for another minute. Put in the pumpkin, the vegetable stock and milk. Bring it to a simmer then cover the pan and cook until the pumpkin is tender, about 10 minutes. Remove it from the heat and leave it to cool before blending. Slice the baguette thinly into small rounds and place them on a baking sheet. Mix together the olive oil and garlic and drizzle it over the bread. Spread the tapenade thinly over the top. Put the baking sheet in the oven for about 5 minutes until the crostini are crispy. Pour the soup into a food processor or liquidizer and blend it until it is smooth. Rinse the pan and pour the soup back into it through a sieve, then return the pan to the heat. Now add the Roquefort and continue to heat, stirring, until the cheese has melted. Try not to boil the soup or the cheese will go a bit stringy. Taste and season, then serve it piping hot with the tapenade crostini floating on the surface.
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Serving Size: 1 Serving (761g) | ||
Recipe Makes: 4 servings | ||
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Calories: 115 | ||
Calories from Fat: 69 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 16.5mg | 5 % | |
Sodium 432.1mg | 15 % | |
Potassium 450.1mg | 12 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 9.9g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 115
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