1kg chopped pumpkin
1 leek, sliced
8 cloves garlic
2 teaspoons cumin seeds
5 cups prepared vegetable stock
2 cups skim milk
Cornbread (see Step 3)
1. Preheat the oven to 180 C. Place pumpkin, leek, garlic and cumin on a baking tray. Spray lightly with oil. Roast, uncovered, for 25 min.
2. Transfer vegies to a saucepan and add stock and milk. Simmer for 15 min. Puree with a hand-held blender. Season before serving.
3. To make Cornbread, sift 1 cup each fine polenta and self-raising flour into a bowl with 2 teaspoons baking powder. Fold in ¼ cup grated reduced-fat cheese. Add 420g can creamed corn and 1 cup buttermilk. Mix well. Pour into a greased and lined 9 x 19cm bread pan and bake at 180 C for 40 min. Serve warm.