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November 20, 2019 Mains

Pumpkin Soup with Crispy Croutons

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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
This is feeding: 3 people
Author: Bo @bos.kitchen

Ingredients

Pumpkin Soup

  • 1 small-medium size Pumpkin around 800 g
  • 2 tbsp Oil
  • 1 Onion diced
  • 1 thumb-size Ginger peeled and minced
  • 2 cloves Garlic finely chopped
  • 1/2 tsp Chili Powder omit if you don’t like spice
  • 1/2 tsp Turmeric ground
  • 1 tsp Cumin ground
  • 1/2 tsp Salt
  • Black Pepper to taste
  • 400 ml Vegetable Stock

Toppings

  • 2 Sourdough bread Slices chopped into 3 cm cubes
  • 1 tsp Oregano diced
  • 3 tbsp Olive Oil
  • 1/4 cup Pumpkin Seeds toasted
  • 3 tbsp Coconut Milk full fat

Instructions

  • Preheat oven to 180•c. 
  • Place pumpkin on a baking tray&bake in the the oven for 30 mins, until a knife pierces through the skin. Remove and allow to cool for 10 mins. 
  • Heat a large saucepan over a medium heat with the oil. Cook onion for 5 minutes, until soft. Add ginger&garlic and cook for another 2 mins.
  • Scoop out the flesh from the pumpkin and add to pan. Add in chilli powder, turmeric, cumin, salt and pepper and stir well.
  • Pour in veg stock and put the lid on, reducing to a gentle simmer for 15 mins.
  • Prepare croutons by adding olive oil to a skillet or frying pan over a medium heat. Add in sourdough cubes and oregano and stir often, until golden and crispy.
  • Blend soup using a stick blender or in a food processor until smooth. Serve with crispy croutons, toasted pumpkin seeds and a drizzle of coconut milk.

Categories: Mains Tags: comfort food, dairy-free, Plant Based, pumpkin, pumpkin soup

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