Spiced baked pumpkin soup with goat's cheese croutons
recipe
Spiced baked pumpkin soup with goat's cheese croutons
No commentsIngredients
- 1 kilo pumpkin, deseeded
- 25g unsalted butter
- 2 large onions, peeled and sliced
- 2 garlic cloves, peeled and chopped
- 1 red chilli, deseeded & chopped
- 750mls vegetable stock
- 1 teaspoon Schwartz ground cumin
- 375mls whole milk
- Salt & freshly ground black pepper
- For the goats cheese croutons:
- 1 small baguette, cut into slices
- 2 tablespoons olive oil
Directions
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- Preheat the oven to /Gas Mark Place the pieces of pumpkin flesh-side down on a large baking sheet. Cover tightly with foil and cook in the oven for hour. Remove from the oven and scoop all the flesh off the pumpkin shell and set aside.
- Melt the butter in a large pan and saute the onions, garlic and red chilli until soft but not brown.
- Add the cooked pumpkin flesh, stock, cumin and seasoning. Bring to the boil and simmer for minutes.
- While the soup is cooking, make the croutons: Brush the bread slices with olive oil, place on a baking tray and bake in the oven until crispy and golden. This will take minutes.
- When the soup is cooked puree using a hand blender.
- Return to a clean pan and add the milk. Reheat the soup without allowing it to boil. Check the seasoning.
- Spread the cooked croutons with the soft goat's cheese.
- Serve the cooked soup in warm bowls with the croutons on the side, or even placed on top just before serving.
Source: National Baking Week
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