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Roasted Pumpkin Swiss Cheese & Cumin Soup

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  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 30 mins
  • Difficulty: Easy
  • Print:
Roasted Pumpkin Swiss Cheese & Cumin Soup
 
Soup time

Ingredients

  • 50g butter
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 1 large potato
  • 500-600g really hard roasted pumpkin
  • 1 tsp cumin seeds
  • 1 ltr water, roughly
  • 2 x 10g vegetable stock cubes
  • 100g finely Gruyere cheese
  • milk, optional
  • 2 thick slices bread
  • 2 tbsp vegetable oil
  • 15g butter
  • 1 garlic clove, skin on, cut in half
  • salt and freshly ground black pepper

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Method

  • Melt the butter in a large saucepan and add the onion and garlic, cook for several minutes to soften, but do not allow to brown.
  • Add the potato and pumpkin flesh.
  • Heat a small frying pan, add the cumin seeds and cook over a low heat until they release their wonderful aroma but be careful, they do not burn.
  • Add straight away to the onions and potatoes then pour in the water and add the stock cubes - it should come above the vegetables by about 3cm so you might need to add a bit more.
  • Bring to the boil, season then reduce to a simmer and cook for 15-20 minutes until the potatoes are soft and just breaking up.
  • Trim the crusts off the bread then cut into cubes.
  • Heat the oil and butter in a frying pan then add the bread cubes and halves of garlic
  • Cook until nicely browned then tip into a colander and remove the garlic.
  • Sprinkle with a little salt and pepper and keep warm.
  • Tip the soup into a liquidiser and blitz until smooth, adding a little milk if it is too thick.
  • Just before serving stir in the cheese.
  • Scatter the croutons on top and serve piping hot.

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