Core Roast Pumpkin, Fennel and Apple Soup

Slightly sweet and spicy, the flavours are nicely rounded with red wine vinegar

Serves: 10-12 as soup course or 6 as mains 
Difficulty: Easy
Points: The whole pot (approx 2.5L) is only 7.5 pts, so 0.5 pts serving 10-12 or 1pts serving 6
Cooking time: 80mins

Ingredients:

• 1kg butternut pumpkin, no skin or seeds, cut chunky
• 1 large red capsicum, deseeded
• 2 medium onions, peeled and halved
• 500g of carrots, washed, topped and tailed but left whole with skin on
• 1 large granny smith apple, cored with skin on
• half a fennel bulb
• 1.5L of chicken stock, preferably low salt 
  (note vegetable stock can be substituted to make this vegetarian/vegan)
• 1 tsp cinnamon
• 2 tsp crushed garlic
• 2 tsp red wine vinegar
• salt, pepper
• oil spray

Method:
Spray 1 or 2 baking trays with oil.
Arrange the vegetables and the apple in a single layer. Spray lightly with oil spray
Bake at 180*C for about an hour until there is nice darkisk brown colouring on the vegetables
Blend in batches with the chicken stock, then add the cinnamon, garlic and vinegar.
(I used a stick blender. If using a jug blender, use cool chicken stock, or allow vegies to cool as blending hot soup may blow the blender lid and spray soup on the ceiling - you'll only do this once!)
Add salt and pepper to taste
Warm through and serve.

Not on Core? The total Points for this recipe is 7.5 pts, or 0.5 pts serving 10-12 / 1pts serving 6