Pumpkin Soup with Crispy Croutons
Ingredients
- 1 small-medium size pumpkin (around 800g)
- 2 tbsp olive oil
- 1 onion, diced
- thumb size piece of ginger, peeled and minced
- 2 garlic cloves, 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
- Freshly ground black pepper, to taste
- 400ml vegetable stock
Toppings
- 2 sourdough bread slices, chopped into 3cm cubes
- 1 tsp oregano, dried
- 3 tbsp olive oil
- 1/4 cup pumpkin seeds, toasted
- 3 tbsp coconut milk, full fat
Preparation
Preheat oven to 180°C/360°F. Place pumpkin on a baking tray and bake for 30 minutes until a knife pierces through the skin. Remove and allow to cool for 10 minutes.
Heat a large saucepan over medium heat with the oil. Cook onion for 5 minutes until soft. Add ginger and garlic and cook for another 2 minutes.
Scoop out the flesh from the pumpkin and add to the pan. Add chili powder, turmeric, cumin, salt, and pepper and stir well.
Pour in vegetable stock, put the lid on, and reduce to a gentle simmer for 15 minutes.
Prepare croutons by adding olive oil to a skillet or frying pan over medium heat. Add 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.
