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Pumpkin soup with caraway croutons
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Add crispy croutons to enhance the deliciousness of creamy pumpkin soup.
Ingredients:
  • 60ml (1/4 cup) peanut oil
  • 2 brown onions, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 10.00 gm ground cumin
  • 20.00 ml ground coriander
  • 800g butternut pumpkin, halved, deseeded, peeled, cut into 3cm pieces
  • 1L (4 cups) chicken style liquid stock (see notes)
  • 1/2 Turkish pide, ends trimmed, cut into 2cm cubes
  • 20.00 ml caraway seeds
  • 125ml (1/2 cup) thickened cream
  • 62.50 ml finely chopped fresh chives
Instructions:
  • Preheat the oven to 180°C. Heat half of the oil in a large heavy-based saucepan over medium-high heat. Sauté the onion and garlic for 3 minutes until softened. Stir in the cumin and coriander and cook for another 30 seconds until fragrant.
  • Stir in the pumpkin until coated with the onion mixture, then pour in the stock and let it come to a boil. Lower the heat to medium-low and simmer without a lid for 15 minutes until the pumpkin is tender. Take it off the heat and allow it to cool for 5 minutes before serving.
  • Place the pide in a large roasting pan, drizzle with remaining oil, sprinkle with caraway seeds, and gently toss to coat evenly. Bake in a preheated oven for 5 minutes until golden brown. Set aside after removing from the oven.
  • Blend half of the pumpkin mixture in a blender until smooth. Strain the mixture through a fine chinois strainer into a saucepan. Repeat with the remaining pumpkin mixture. Simmer the soup over low heat.
  • Add the cream, season with salt, then distribute into bowls, and garnish with chives. Enjoy right away with caraway croutons.

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