Pumpkin soup with caraway croutons

Pumpkin soup with caraway croutons


Crunchy croutons go a treat with this classic pumpkin soup.

The ingredient of Pumpkin soup with caraway croutons

  1. 60ml (1/4 cup) peanut oil
  2. 2 brown onions, halved, thinly sliced
  3. 2 garlic cloves, crushed
  4. 1 tbsp ground cumin
  5. 1 tbsp ground coriander
  6. 800g butternut pumpkin, halved, deseeded, peeled, cut into 3cm pieces
  7. 1L (4 cups) Massel chicken style liquid stock (see notes)
  8. 1/2 Turkish pide, ends trimmed, cut into 2cm cubes
  9. 1 tbsp caraway seeds
  10. 125ml (1/2 cup) thickened cream
  11. Pinch of salt
  12. 1/4 cup finely chopped fresh chives

The instruction how to make Pumpkin soup with caraway croutons

  1. Preheat oven to 180u00b0C. Heat half the oil in a large heavy-based saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until onion softens. Add the cumin and coriander and cook, stirring, for 30 seconds or until fragrant.
  2. Add the pumpkin and stir to coat in the onion mixture. Add the stock and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 15 minutes or until pumpkin is soft. Remove from heat. Set aside for 5 minutes to cool slightly.
  3. Meanwhile, place the pide in a large roasting pan. Drizzle with remaining oil and sprinkle with caraway seeds. Gently toss to evenly coat. Bake in preheated oven for 5 minutes or until golden brown. Remove from oven and set aside.
  4. Place half the pumpkin mixture in the jug of a blender and blend until smooth. Strain through a fine chinois strainer into a clean saucepan. Repeat with the remaining pumpkin mixture. Place soup over low heat and bring to a simmer.
  5. Stir in the cream. Taste and season with salt. Ladle among serving bowls and sprinkle with chives. Serve immediately with caraway croutons.

Nutritions of Pumpkin soup with caraway croutons

calories: https://schema.org
calories: NutritionInformation


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