Spiced Roasted Pumpkin Soup with Goats’ Cheese Croutons
This soup will warm you nicely on cold Winter days
| Serves: | 6 |
|---|---|
| Preparation time: | 20 Mins |
| Cooking time: | 90 Mins |
Ingredients
- 1kilo pumpkin, deseeded
- 25g Unsalted Butter
- 2 large onions, peeled and sliced
- 2 garlic cloves, peeled and chopped
- 1 red chilli, deseeded & chopped
- 750ml vegetable stock
- 1tsp ground cumin
- 375ml whole milk
- Sea salt & freshly ground black pepper to season
- For the goats’ cheese croutons:
- 1 small baguette, cut into slices
- 2 tbsps olive oil
- 125g English soft goats’ cheese
Method
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Place the pieces of pumpkin flesh-side down on a large Pyrex Non-Stick Baking Tray. Cover tightly with foil and cook in the oven for 1 hour. Remove from the oven and scoop out all the flesh and set aside.
- Roast the pumpkin. Melt the butter in a Pyrex Saucepan and sauté 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 15 minutes.
- While the soup is cooking, make the croutons: Brush the bread slices with olive oil, place on a Pyrex Non-Stick Oven Tray and bake in the oven until crispy and golden. This will take 5-10 minutes.
- When the soup is cooked and cooled slightly, Blend in the glass liquidiser attachment of your Kenwood Food Processor.
- 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 goats’ cheese.
- Serve the cooked soup in warm bowls with the croutons on the side, or even placed on top just before serving.
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