Pumpkin Soup With Caraway Croutons

Crunchy croutons go a treat with this classic pumpkin soup.

The ingredient of Pumpkin Soup With Caraway Croutons

60ml 1 4 cup peanut oil
2 brown onions halved thinly sliced
2 garlic cloves crushed
1 tablespoon ground cumin
1 tablespoon ground coriander
800g butternut pumpkin halved deseeded peeled cut into 3cm pieces
1l 4 cups massel chicken style liquid stock see notes
1 2 turkish pide ends trimmed cut into 2cm cubes
1 tablespoon caraway seeds
125ml 1 2 cup thickened cream
pinch of salt
1 4 cup finely chopped fresh chives

The Instruction of pumpkin soup with caraway croutons

preheat oven to 180u00b0c heat half the oil in a large heavy based saucepan over medium high heat add the onion and garlic and cook stirring for 3 minutes or until onion softens add the cumin and coriander and cook stirring for 30 seconds or until fragrant
add the pumpkin and stir to coat in the onion mixture add the stock and bring to the boil reduce heat to medium low and simmer uncovered for 15 minutes or until pumpkin is soft remove from heat set aside for 5 minutes to cool slightly
meanwhile place the pide in a large roasting pan drizzle with remaining oil and sprinkle with caraway seeds gently toss to evenly coat bake in preheated oven for 5 minutes or until golden brown remove from oven and set aside
place half the pumpkin mixture in the jug of a blender and blend until smooth strain through a fine chinois strainer into a clean saucepan repeat with the remaining pumpkin mixture place soup over low heat and bring to a simmer
stir in the cream taste and season with salt ladle among serving bowls and sprinkle with chives serve immediately with caraway croutons

Nutritions of Pumpkin Soup With Caraway Croutons

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