Pumpkin And Roquefort Soup With Jet Black Crostini

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Food networ, Food5	4	Servings

INGREDIENTS

25	g	Butter
1		Onion, peeled and coarsely
		chopped
1		Clove garlic, peeled and
1		Stick celery, coarsely
1	t	Medium curry powder
225	g	Pumpkin
400		Vegetable stock
300		Milk
60	g	Roquefort, crumbled
1/2		Granary baguette
2	T	Olive oil
1/2		Clove garlic, peeled and
		finely
1		Jar tapenade

INSTRUCTIONS

Preheat the oven to 180C/350F/gas 4/fan oven 160C.  In a large
saucepan, melt the butter and saut 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 230 Calories From Fat: 178 Total Fat: 20.2g Cholesterol: 18.1mg Sodium: 480.2mg Potassium: 378.4mg Carbohydrates: 11.5g Fiber: 4.6g Sugar: 4.1g Protein: 3.6g