Roast Pumpkin Soup with Cinnamon scented croutons
Roast Pumpkin Soup with Cinnamon scented croutons
Making this recipe
Ingredients
100g diced onions
1 clove of garlic, crushed
100g butter
300g pumpkin, peeled & diced
15g fresh ginger, grated
2 pieces cinnamon stick
1 litre chicken stock
1 bay leaf
4 slices white bread, cut into cubes
1 teaspoon ground cinnamon
100ml creme fraiche
Salt & pepper, to taste
Method
Thank you to award-winning chef Eyck Zimmer for this Roast Pumpkin Soup with Cinnamon scented croutons recipe:
In a hot pan sweat the diced onions and garlic in half of the butter until soft.
Add the diced pumpkin and grated ginger and sweat for 5 more minutes.
Add the cinnamon stick, chicken stock and bay leaf and simmer for 20 minutes until the pumpkin is soft.
Remove the cinnamon stick, puree & pass through a sieve.
In a frying pan melt the remaining butter, add the diced bread and fry this gently until golden brown.
Add the cinnamon, then place the bread croutons on a paper towel to absorb excess butter.
Place the soup in a bowl, drizzle the creme fraiche around and sprinkle the cinnamon croutons on top.
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