Roast pumpkin soup with cheese croûtes

Roasted pumpkin adds extra sweetness.
ROAST PUMPKIN SOUP with Cheese Croûtes

Very few years have passed without us featuring a pumpkin soup. Our recipes from the 60s were simple, but also (in retrospect), dare we say it, even a little bland. In more recent times, we’ve added twists, such as roasting the pumpkin, which amplifies the flavour, and dabbled with Asian versions.

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1.Preheat oven to 200°C/400°F.
2.Combine pumpkin, garlic and onion in a large roasting pan; drizzle with oil. Roast 30 minutes or until soft. (Keep oven on.)
3.Blend or process roasted vegetables with stock, in batches, until smooth. Pour mixture into a large saucepan; stir over medium heat until hot. Stir in cream and half the thyme; season to taste.
4.Meanwhile, make cheese croûtes. Combine oil, mustard and thyme in a small bowl; brush mixture on bread slices. Place slices on an oven tray; bake 5 minutes. Sprinkle with parmesan; bake 3 minutes or until crisp.
5.Serve bowls of soup with croûtes, topped with remaining thyme.

Try adding a squeeze of lemon or lime juice at the very end of cooking, it is much like adding salt ­ it will balance the sweetness of the pumpkin.


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