ROASTED PUMPKIN SOUP
- Total Time: 1 hr 45 mins
- Yield: 4
Ingredients
- 400 g Red pumpkin, seeded and cut into thick slices
- 3 tbsp GREENSFUD OLIVE OIL
- GREENSFUD HIMALAYAN PINK SALT to taste
- 8 GREENSFUD CRUSHED BLACK PEPPER whole
- 3 GREENSFUD STAR ANISE
- Leek, chopped 2 inches
- 1 medium Onion, sliced
- GREENSFUD CINNAMON 2 inches
- 2 tsp Smoked paprika
- 2 tsp GREENSFUD JAGGERY POWDER
- 1 tbsp Balsamic vinegar
- 4–5 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2–3 GREENSFUD WHEAT BREAD slices
- 3 cups Vegetable stock
- 1 tbsp Fresh cream
- Pumpkin seeds to garnish
Instructions
- Preheat the oven to 160°C.
- Spread the pumpkin slices on a baking sheet coated with 2 tablespoons of olive oil, then season with pink salt, black pepper, star anise, leeks, onions, and cinnamon.
- Jaggery powder, balsamic vinegar, thyme, and rosemary should also be used, along with smoked paprika. Bake for an hour with the tray in the preheated oven.
- Cut the brown bread slices into little cubes after trimming the edges. Spread the bread cubes on a different baking sheet, sprinkle the remaining olive oil over them, stir well, and toast for 10 minutes.
- To determine whether the pumpkin slices are done, pierce them with a toothpick. Peel the pumpkin, then roughly cut after removing the baking sheet.
- Place the roasted pumpkin in a blender jar with a cup of vegetable stock and blend until a smooth puree is achieved.
- Heat the pumpkin puree and remaining stock in a large nonstick skillet over medium heat. Bring the ingredients to a boil. Remove the pan from the heat and stir in the fresh cream.
- Pour the soup into a jug, then gently into a thermos flask. Cover the flask and garnish with pumpkin seeds.
- To serve the cooked croutons with soup, place them in an airtight container.
- Prep Time: 15 mins
- Cook Time: 1 hr 30 mins
- Category: SOUP
- Cuisine: AMERICAN
Keywords: Roasted pumpkin soup, Soup, American cuisine
