Pumpkin and Sweet Potato Soup with Herb Bread

1 large (or 2 small) butternut pumpkin
1 Sweet potato
1 tbsp Vegeta powdered stock
Salt & Pepper
Approx 1200 ml water
1 sm pot of Sour Cream

Peel pumpkin and sweet potato, remove seeds, and then chop into small pieces (approx 1.5 – 2 cm cubes).  Put chopped pumpkin & sweet potato into a saucepan.  Pour water over vegetables until just covered and then add stock, with some salt & pepper.  Bring to boil and then simmer for approximately 30 minutes.  Remove from heat, cool a little and then puree in an electric blender in several batches until smooth (or use a hand blender in a pot).  Return mixture to pan and re-heat. Serve hot in individual bowls and garnish with small dollops of sour cream (or coconut milk) with small sprigs of fresh parsley on top and Herb Bread on the side.

Herb Bread

   

2 large French Sticks (or equivalent in crusty bread)
~ 200 gr (extra soft) Butter
2 tablespoon grated Parmesan cheese
1 teaspoon each of dried Rosemary, Thyme and Oregano leaves
2 tablespoons dried Chives
1 tablespoon finely chopped fresh Parsley
1 teaspoon Vegeta or Chicken Stock powder

Preheat oven to 190 degrees (electric). Melt butter slightly in microwave, and then add cheese and herbs.  Mix well with a fork.  Cut French sticks into (wedge-style) slices 1.5 cm thick Spread generous amount of butter mixture onto one side of each slice.  For softer herb bread, reorganize slices back into original shape of French stick and cover with Alfoil – you may have to split each stick into two to fit into the oven.  Bake for approx 20 minutes.  For crusty bread, arrange slices (butter side up) in single layer on baking trays in a hot oven (220-230 degrees) and bake for approx 5 – 8 minutes until golden brown.  Alternatively grill the slices in a sandwich press or oven-grill.