Breville BEF200 - REV A10 Instruction Booklet page 24

SOUPS
CURRIEd PUMPKIN SOUP
Serves 4
INGREdIENTS
40g butter
1 large leek, thinly sliced
2 cloves garlic, freshly crushed
1 Tablespoon curry powder
2 teaspoons ground cumin
1kg butternut pumpkin, peeled and chopped
6 cups/1500ml chicken stock
Freshly ground black pepper
120ml sour cream, for serving
½ bunch finely chopped chives, for serving
METHOd
1. Preheat frypan on setting 8. Add butter
to melt, then sauté leek, garlic and spices
until soft.
2. Add pumpkin, stock and pepper.
Increase to 'High Sear' setting, cover
with lid and bring to the boil. Reduce to
setting 2-4 and simmer for 30 minutes
or until pumpkin softens.
3. Cool slightly and blend or process
cooked mixture until smooth.
4. Serve hot topped with a swirl of sour
cream and sprinkled with chives.
24
vEGETARIAN
BABA GHANNOUSH
Serves 6
INGREdIENTS
2 Tablespoons olive oil
2 medium eggplants, peeled and chopped into
1cm pieces
2 cloves garlic, crushed
1½ Tablespoons lemon juice
½ teaspoon sweet paprika
½ cup/125ml vegetable stock
200g cream cheese, softened
Turkish bread, toasted, for serving
METHOd
1. Heat oil in frypan on setting
'High sear'.
2. Add eggplants, garlic and paprika and
sauté for 2 minutes.
3. Add lemon juice and chicken stock,
bring to the boil, reduce to heat setting
4-6. Cover with lid and simmer for 10
minutes or until eggplant has softened.
4. Cool mixture, then blend or process with
cream cheese until smooth.
5. Refrigerate in an airtight container
until required.
6. Serve with toasted Turkish bread.