Recipes with seasonal Fruit - Autum Fruit

Carrot and Pomegranate Soup
Serves 4 to 6

4 tablespoons olive oil
2 cups coarsely chopped onion
4 cups coarsely chopped carrots
1 tablespoon pomegranate molasses, plus extra for garnish
1 teaspoon ground cumin
4 cups chicken stock
3/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/4 cup pomegranate seeds

1. Heat the olive oil over moderate heat in a large heavy-bottomed stock pot. Add the onion, carrots, pomegranate molasses and cumin. Cover the pot and lower the heat. Cook for 15 minutes, stirring occasionally.

2. Add 3 cups of stock and simmer, covered, until the carrots are very tender, about an hour. Take off the heat and let cool.

3. Purée, in batches if necessary, in a blender, adding the final cup of stock. The purée should be very smooth; if it isn't, you may want to pour the soup through a strainer.

4. Return to the burner and heat through until hot. Season with salt and pepper.

5. Ladle the soup into soup plates, spooning extra pomegranate molasses around the center (about one-half teaspoon per bowl) and sprinkling with pomegranate seeds. Serve immediately.

(by http://simplyrecipes.com/recipes/pomegranates/)

BUTTERNUT PUMPKIN IN ORANGE

5 minutes preparation + 8 minutes cooking
5 serves of vegies in this recipe

300g butternut pumpkin, peeled and thickly sliced
2 tablespoons honey
Juice of 1 orange
½ teaspoon ginger, freshly grated or ¼ teaspoon powdered ginger (optional)

Place pumpkin in an ovenproof dish. Combine honey, orange juice and ginger and pour over pumpkin.
Microwave on HIGH (100%) for 5-8 minutes or bake in oven at 180˚C for 35-45 minutes, or until tender.
Serves 4.

Variation
Substitute sweet potato or sliced carrots for pumpkin.

(by http://www.gofor2and5.com.au/)