Pumpkin Soup And Crispy Croutons Recipes

PUMPKIN SOUP AND CRISPY CROUTONS

Steps:

• Preheat oven to 180C/360F. Place pumpkin on a baking tray, and bake in the oven for 30 mins, until a knife pierces through the skin. Remove and allow to cool for 10 mins.
• Heat a large saucepan over medium heat with the oil. Cook onion for 5 minutes, until soft. Add ginger and garlic and cook for another 2 mins.
• Scoop out the flesh from the pumpkin and add to pan. Add in chili powder, turmeric, cumin, salt and pepper and stir well.
• Pour in veg stock and put the lid on, reducing to a gentle simmer for 15 mins.
• Prepare croutons by adding olive oil to a skillet or frying pan over medium heat. Add in sourdough cubes and oregano and stir often, until golden and crispy. Blend soup using a stick blender or in a food processor until smooth. Serve with crispy croutons, toasted pumpkin seeds, and a drizzle of coconut milk.

CREAM OF PUMPKIN SOUP WITH CINNAMON CROUTONS

Steps:

• Heat butter in large saucepan or dutch oven; add onion; saute until tender but not brown, about 10 minutes.
• Add 1 can chicken broth; bring to boiling; cover; lower heat; simmer 15 minutes.
• Ladle liquid and onion into container of electric blender; cover.
• Blend until mixture is smooth, about 1 minute.
• Return to saucepan.
• Add remaining chicken broth, pumpkin, salt, cinnamon, nutmeg, ginger and pepper.
• Stir until smooth.
• Bring to boiling; cover.
• Lower heat; simmer 10 minutes, stirring often.
• Stir in milk and cream; heat just to boiling, but do not boil.
• Taste for seasonings.
• Garnish with cinnamon croutons.
• CINNAMON CROUTONS: Blend 3 Tbls.
• softened butter or margarine with 1 Tbls.
• brown sugar and 1/4 Tsp.
• ground cinnamon in small bowl.
• Spread on the 4 slices of bread.
• Place in single layer on cookie sheet.
• Bake in preheated 400 degree oven for 8 to 10 minutes or until toast is crisp and topping is bubbly.
• Cut into small triangles or squares.