Pumpkin soup with caraway croutons

Posted by adm On January - 4 - 2012

How to cook Pumpkin soup with caraway croutons


  • 60ml (1/4 cup) peanut oil
  • 2 brown onions, halved, thinly sliced
  • 2 garlic cloves, low
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • 800g butternut pumpkin, halved, deseeded, raw, dig 3cm pieces
  • 1L (4 cups) chicken or vegetable strain
  • 1/2 Turkish pide, ends cut, dig
  • 2cm cubes
  • 1 tbs caraway seeds
  • 125ml (1/2 cup) thickened emollient
  • Pinch of saltiness
  • 1/4 cup finely chopped fresh cive

How to:

  • Preheat oven to 180°C. Heat half the oil in a large heavy-based saucepan over medium-high hotness. Add the onion and garlic and fudge, stirring, for 3 minutes or until onion softens. Add the cumin and coriander and make, stirring, for 30 seconds or until fragrant.

  • Add the pumpkin and stir to coat in the onion assortment. Add the stock and bring to the seethe. Reduce heat to medium-low and simmer, uncovered, for 15 minutes or until pumpkin is subdued. Remove from passion. Set aside for 5 minutes to cool slimly.

  • Lag, place the pide in a large roasting pan. Drizzle with remaining oil and sprinkle with caraway seeds. Gently toss to evenly pelage. Bake in preheated oven for 5 minutes or until golden chocolate-brown. Remove from oven and set by.

  • Place half the pumpkin mixture in the jug of a blender and blend until quiet. Strain through a fine chinois strainer into a clean saucepan. Repeat with the remaining pumpkin assortment. Place soup over low heat and bring to a simmer.

  • Stir in the pick. Taste and season with saltiness. Ladle among serving bowls and sprinkle with chives. Serve immediately with caraway croutons.

  • Prepare time:15 min.

    Cooking time:30 min.

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