[fusion_builder_container hundred_percent=”no” equal_height_columns=”no” menu_anchor=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_position=”center center” background_repeat=”no-repeat” fade=”no” background_parallax=”none” parallax_speed=”0.3″ video_mp4=”” video_webm=”” video_ogv=”” video_url=”” video_aspect_ratio=”16:9″ video_loop=”yes” video_mute=”yes” overlay_color=”” video_preview_image=”” border_color=”” border_style=”solid” padding_top=”” padding_bottom=”” padding_left=”” padding_right=”” type=”legacy”][fusion_builder_row][fusion_builder_column type=”1_3″ layout=”1_3″ spacing=”” center_content=”no” link=”” target=”_self” min_height=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_image_id=”” background_position=”left top” background_repeat=”no-repeat” hover_type=”none” border_color=”” border_style=”solid” border_position=”all” border_radius=”” box_shadow=”no” dimension_box_shadow=”” box_shadow_blur=”0″ box_shadow_spread=”0″ box_shadow_color=”” box_shadow_style=”” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” last=”false” border_sizes_top=”0″ border_sizes_bottom=”0″ border_sizes_left=”0″ border_sizes_right=”0″ first=”true” spacing_right=””][fusion_imageframe image_id=”967|full” max_width=”” style_type=”” blur=”” stylecolor=”” hover_type=”none” bordersize=”” bordercolor=”” borderradius=”” align=”none” lightbox=”no” gallery_id=”” lightbox_image=”” lightbox_image_id=”” alt=”” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]https://naplescfm.com/wp-content/uploads/2019/09/roast-pumpkin-soup.jpg[/fusion_imageframe][/fusion_builder_column][fusion_builder_column type=”2_3″ layout=”1_1″ background_position=”left top” background_color=”” border_color=”” border_style=”solid” border_position=”all” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” center_content=”no” last=”true” min_height=”” hover_type=”none” link=”” border_sizes_top=”” border_sizes_bottom=”” border_sizes_left=”” border_sizes_right=”” first=”false”][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”” rule_size=”” rule_color=”” hue=”” saturation=”” lightness=”” alpha=”” content_alignment_medium=”” content_alignment_small=”” content_alignment=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” margin_top=”” margin_right=”” margin_bottom=”” margin_left=”” fusion_font_family_text_font=”” fusion_font_variant_text_font=”” font_size=”” line_height=”” letter_spacing=”” text_transform=”” text_color=”” animation_type=”” animation_direction=”left” animation_color=”” animation_speed=”0.3″ animation_delay=”0″ animation_offset=””]
Ingredients
For the soup:
- 1 small organic butternut Pumpkin, peeled, seeded and chopped into pieces
- 3 whole organic garlic cloves
- 1 organic red onion, peeled and cut into wedges
- 2 tsp organic cumin seeds
- 3 tbs rice bran or vegetable oil
- 25 liters (2.5 pints) organic vegetable stock
- 1-2 tsp chilli paste
- ¼ cup soy cream or natural yogurt (optional)
For the crunchy maple croutons:
- 4 thick slices of multi-grain or rye bread, diced into cubes
(Going gluten-free? Use gluten-free bread like Udi’s or Glutino to make your own croutons. Click here for more.) - 1 tbs maple syrup
- 2 tbs olive oil
- ½ tsp paprika
Instructions:
- Pre-heat the oven to 200°C/392°F
- Toss the organic pumpkin pieces, whole garlic cloves and red onion with the oil and cumin seeds until evenly coated.
- Transfer to a large baking tray and roast in the oven for 25-30 minutes until golden (shake the pan occasionally to avoid sticking and to move the pieces around a little to cook evenly).
- Remove from the oven and allow to cool just slightly. Transfer the roasted pumpkin pieces and wedges of onion to a large pot with any pan juices. Squeeze the garlic from their skins and add to the pot with the stock and chilli paste.
- Bring to a gentle boil and allow to simmer for just a minute of two, remove from the heat. Using a stick blender or in batches in a food processor blend the soup until smooth.
- Return the soup to a gentle heat and allow to warm through. Stirring add the soy cream or yogurt once warm and over a low heat allow to gently heat through and thicken making sure not to boil the soup as it may curdle.
- Next prepare the crunchy maple croutons. Toss the cubes of bread with the maple syrup, olive oil, paprika and ground salt and pepper until evenly coated.
- Heat a good fryingpan over a medium heat, add the cubes of bread and fry for 3-4 minutes tossing the pan frequently until crunchy and golden on all sides.
- Remove from the pan and set aside on absorbent paper until the soup is ready.
- Serve this tasty soup in warm bowls topped with crunchy maple croutons and a little drizzle of olive oil if you like.
Recipe courtesy of Veggie Num Num.
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