Roast Pumpkin Soup with Cinnamon scented croutons

Roast Pumpkin Soup with Cinnamon scented croutons


45 minutes








Nut Free

Making this recipe


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

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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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