Since I’ve been posting about pumpkin recipes, and everybody is this time of year :), I think a pumpkin soup idea would also be appropriate.
This is the first time for me that I have tried to use pumpkin in a soup and I loved the result.
You will need:
- 450 g of fresh pumpkin, peeled, with no seeds and chopped
- 450 g orange sweet potatoes peeled and chopped
- 2 crushed cloves of garlic
- 3 large chopped onion
- 2 cups of vegetable soup
- 3 tablespoons extra virgin olive oil
- ¼ cup of fresh chopped parsley
- 1 tablespoon ground coriander
- 3 tablespoons cumin seeds
- 60 ml extra-light cream
- 3 cups low-fat milk
- 80 g bread – for the croutons
- First, preheat the oven at about 180°C.
- In a saucepan, bring to a simmer (medium-high heat) the sweet potatoes, onion, pumpkin, garlic, coriander, stock and one tablespoon of cumin seeds. After it reaches the boiling point, reduce to a low heat and cook for about 30 minutes, then set aside the saucepan and allow it to cool.
- While you leave the vegetables to cool, let’s prepare the croutons. Cut the bread into little cubs (about 1,5 cm) and toss them into olive oil. Sprinkle the bread cubs with the remained cumin seeds put them into a tray coated with non-stick baking paper and them for about 5-6 minutes.
- Process the soup into a blander and after you managed to bland it all (you will need to split the quantity into 3) place it in a saucepan, add the cream and the milk and stir (medium heat) without allowing the mixture to boil.
- Place the cream soup into bowls, add croutons, sprinkle some parsley and serve!
Bon appetite! :)