Go Back
Print Pin
No ratings yet

Spicy Pumpkin Soup with roasted pumkin seeds and garlic croutons

Spicy Pumkin Soup with Roasted Pumpkin Seeds and Garlic Croutons makes a warming lunch or appetizer on a cold and chilly day.
Course Appetizer / Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Ashika | Gardening Foodie

Ingredients

  • 2 cups /450 g peeled cubed and seeded pumpkin
  • 1 medium onion diced
  • 1 small green chilli
  • ½ teaspoon chilli flakes
  • ½ teaspoon chilli powder or peri peri
  • 1 Tablespoon / 15 ml butter or margarine
  • ¾ cup water
  • ¼ cup / 60 ml milk or cream
  • ½ teaspoon salt
  • FOR THE GARLIC AND HERB CROUTONS
  • ¼ loaf of bread cut into 3cm / 2 inch cubes
  • 30 ml / 2 Tablespoons olive oil
  • 2 Tablespoons / 30 g butter or margarine
  • 2 cloves of garlic crushed
  • 1 teaspoon dried mixed herbs
  • ½ teaspoon crushed dried chilli flakes

Instructions

  • Heat the butter or margarine in a pan on medium heat. Add the onion, chilli,  chilli flakes an chilli powder or peri peri. 
  • Cook for between 4 to 5 minutes until the onions are softened.
  • Add peeled, seeded and cubed pumpkin, into the pan. Save the seeds for roasting. Cook for 5 minutes.
  • Add ¾ cup water to the pumpkin, just covering it halfway. Add  salt and cover with a lid.
  • Cook until the pumpkin is soft and add milk or cream to the cooked pumpkin.
  • Empty all ingredients into a blender and blend until smooth and creamy. Add a little more milk or cream if you feel that it is too thick.
  • Wash and drain the pumpkin seeds, which you removed when peeling and cubing the pumpkin.
  • Place in a pan with a tablespoon of olive or vegetable oil on medium heat. Fry until the seeds swell slightly, for about 5 minutes stirring often, to avoid burning.
  • FOR THE CROUTONS
  • Simmer  oil, butter or margarine, garlic, dried mixed herbs and  crushed chillies in a pan. Allow this to simmer just until the butter or margarine has melted.
  • Remove from the heat and allow the flavours to infuse while you chop up your bread.
  • Cut up a ¼ loaf of bread into 3 inch cubes. Drizzle the oil or roll the bread cubes in the oil until evenly coated.
  • You can either bake the seasoned bread cubes at 350°F / 180°C in the oven for 15 minutes or fry them in a pan, on the stove for 15 minutes, just until they are crunchy.Remove the croutons from the oven or stove and toss a few into the soup with the roasted pumpkin seeds.
  • Garnish with chopped spring onions and enjoy hot as a light lunch or appetizer.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!