Prep Time: 15 mins
Ready in: 30 mins
- 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
- 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.