Squash Soup with Honey Feta Croutons Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients
Pumpkin soup with honey feta croutons
1.5 kilogram butternut pumpkin, halved, unpeeled
1 bulb garlic
2 medium piece red onions, quartered
1-inch piece fresh ginger sliced
1/4 cup extra virgin olive oil
1 1/2 teaspoon ground cumin
1/2 teaspoon dried chilli flakes
5 cups water
2 teaspoon sea salt flakes
2 tablespoon fresh flat-leaf parsley
Honey feta croûtons
2 tablespoon honey, warmed
2 tablespoon olive oil
rustic baguette, sliced thinly
vintage cheddar, grated finely
feta, crumbled
Method
Pumpkin soup with honey feta croutons
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Directions: |
Directions:1 Preheat oven to 370 degrees.
2 Line a large roasting pan with baking paper. Place pumpkin, cut-side down, at one end of the pan with garlic. Cover with foil, roast for 30 minutes.
3 Add capsicum, cut-side up, to roasting pan with onion and ginger. Drizzle with 1 tablespoon of the oil and sprinkle with spices. Roast, uncovered, a further 30 minutes or until pumpkin is tender.
4 Make honey feta croutons. Stir honey and oil in a large bowl, season to taste. Add baguette slices, toss to coat in mixture. Place slices, in a single layer, on a baking-paper-lined oven tray. Sprinkle with cheddar, then feta. Bake 10 minutes or until golden.
5 Discard seeds from pumpkin, scoop pumpkin flesh into a blender. Add half the water, blend until smooth. Pour mixture into a medium saucepan. Place capsicum, onion, ginger and any cooking juices in blender. Cut garlic bulb in half, squeeze soft flesh into blender with remaining water, oil and salt. Blend until smooth, pour mixture into pan.
6 Stir soup over medium heat until heated through.
7 Serve soup topped with croutons and parsley. Drizzle with sour cream. |
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Personal
Notes: |
Personal
Notes: When we traveled to Africa and stayed at Bataleur Lodge in the Limpopo region hours north of Johannesburg, we (well Tim) hunted but we also got treated to great hospitality. We had a French trained chef from Zambia and we were treated with delicious food that was also very local. So we ate kudo and impala and other things we were hunting, but we also ate things like pumpkin soup. Pumpkin and squash farms were very prevalent. I had never had pumpkin soup, and in fact had only ever had pumpkin made into pie. I don't know what I expected but it was amazing. I've tried a few recipes over the years, and never quite nailed the flavor that I wanted to capture, but this one did the trick. It was savory, rich and very flavorful. My secret (not a healthy one I'll admit) is that I was cooking up sausage for breakfast, and I decided to add a few tablespoons of sausage grease to the soup. Yes, that was it and it gave it a delicious flavor. No one ever accused me of choosing healthy recipes!
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