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Roast Pumkin and Clam Soup


  • 1 kg peeled pumpkin and diced (4cm)

  • 1 ½ Spanish onions diced (4cm)

  • 1 tsp. crushed garlic

  • 2 cans of baby clams

  • ½ cup fresh dill

  • ½ cup fresh coriander

  • 2 litres stock

  • 300ml. thickened cream

  • Extra light olive oil

  • Splash white wine

  • Cheesy Flat Bread

  • Grated cheese (mozzarella)

  • Always Fresh - basil & parmesan tapenade


  • 1.

    Preheat your oven to 200 degrees, baste the chopped pumpkin with olive oil and roast for 30 minutes.

  • 2.

    In a large pot, splash oil, bring up to heat, and fry the chopped onions and crushed garlic till softened, then add splash of white wine, add the clams, then the roasted pumpkin.

  • 3.

    Cover with stock and bring to a boil, simmer for 5 minutes, then blend.

  • 4.

    Roughly chop the herbs.

  • 5.

    Pour cream into pot and half of chopped herbs. Simmer for another 5 minutes.

  • 6.

    Garnish with remaining coriander and dill, serve with cheesy flat bread.

  • Cheesy Flat Bread:

  • 1.

    Take one piece of flat bread (store bought Lebanese or mountain) smear with either pesto or Magic herb, sprinkle with a small amount of grated cheese and bake at 250 until crispy (approx 5 minutes)


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Posted by Benny5Report
You have to make sure the sauce is really runny as allow the natural juices run through the lasagna with a little white wine about a 1/4 cup will help. So good