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Pumpkin soup with haloumi bites and garlic croutons recipe
Pumpkin soup with haloumi bites and garlic croutons recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Cozy pumpkin soup topped with crunchy croutons and savory haloumi.
Ingredients:
  • 1.318.50 gm extra virgin olive oil, plus extra to serve
  • 1 brown onion, chopped
  • 1kg butternut pumpkin, peeled, cut into chunks
  • 1 potato, peeled, diced
  • 510.00 gm vegetable stock
  • 2 slices white toast bread
  • 2 garlic cloves, thinly sliced
  • 4 fresh thyme sprigs
  • 180g packet haloumi, cut into 5mm cubes
  • 40.00 ml pepitas, toasted
  • Roughly chopped fresh flat-leaf parsley leaves, to serve
  • Thyme sprigs, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat 1 tablespoon of oil. Add onion and pumpkin, season with salt and pepper, and cook for 5 minutes, stirring occasionally. Add potato, stock, and 1 cup of water. Bring to a boil, cover, then reduce heat to medium-high and simmer for 15 minutes until vegetables are tender. Remove from heat.
  • Trim off and dispose of the crust from the bread. Dice into 5mm cubes.
  • In a large frying pan over medium-high heat, heat the remaining oil. Add garlic and thyme and cook for 2 minutes until golden. Transfer garlic and thyme to a small plate with a slotted spoon. Add bread to the oil and cook for 5 minutes until golden and crispy. Transfer the bread to a plate lined with paper towel. Finally, add haloumi to the pan and cook for 2 to 3 minutes until golden, tossing occasionally.
  • Ladle the soup into bowls and garnish with croutons, garlic mixture, haloumi, pepitas, additional thyme sprigs, and parsley. Finish with a drizzle of extra oil before serving.

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