Spicy Pumpkin Soup with roasted pumkin seeds and garlic croutons
servings4
Spicy Pumkin Soup with Roasted Pumpkin Seeds and Garlic Croutons makes a warming lunch or appetizer on a cold and chilly day.
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
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