Roast Pumpkin Soup with Cinnamon scented croutons

Serves: 4

Kitchen-to-Table:

45 minutes

Heat Rating:

Mild

Dietary:

Nut Free

Good Using:

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.

Share this recipe

KEEP UP TO DATE WITH US

Sign up to our newsletter for regular updates.
SIGN UP NOW