Squeezy Pumpkin Soup with Homemade Croutons
Our Cheesy Pumpkin Soup with Homemade Croutons and creamy Primula Light Cheese is the ultimate comfort food with a sweet and creamy twist. It’s not only scrumptious but a brilliant way to put unwanted pumpkins to use this Halloween. By doing so, you’ll be reducing food waste and also saving some cash!
- 6 servings
- 1 hour
What you need
- 2tbsp olive oil
- 1 ½ white onion, diced
- 1 carrot, sliced
- 1 potato, diced
- 500g pumpkin, diced
- 1/4tsp cumin
- 1tsp smoked paprika
- Pinch turmeric
- Pinch nutmeg
- 1/2tsp brown sugar
- 1 bay leaf
- 2 Primula Light Cheese tubes
- 500ml vegetable stock
- 180g bread, cut into cubes
- 80ml olive oil
- 2 garlic cloves
- 1tbsp fresh parsley, chopped
- coriander, chopped
- 1tbsp pumpkin seeds (shop-bought or homemade)
- 1tbsp spring onion, chopped
How you do it
Add 2 tbsp of olive oil to a large kitchen pot over medium heat. Add the onion, carrot, potato, and pumpkin and cook for 2-3 minutes.
Season with brown sugar, nutmeg, cumin, smoked paprika and turmeric. Cook the vegetables for another 3-4 minutes, stirring occasionally, until they soften and brown.
Pour the stock over the vegetables. Add the bay leaf and bring to a boil. Reduce the heat to a simmer and cook for 30/40 minutes.
Meanwhile, preheat the oven to 180C fan. Place the bread cubes in a large bowl and set aside.
Heat the olive oil and garlic in a small saucepan over medium heat until the garlic turns golden and becomes fragrant for about 4-5 minutes. Be careful the garlic doesn’t burn, or it will change the taste. Remove the garlic from the oil.
Drizzle the oil over the bread cubes and toss to coat. Scatter onto a rimmed baking sheet and bake for 10 minutes in the oven or until golden, flipping occasionally. Remove from the oven and add back to the bowl. Toss with the parsley, season to taste and set aside to cool.
When the vegetables are cooked, season to taste, take the pot off the heat and blend the soup until smooth.
Return the blended soup to the pan, and simmer over medium heat. Stir in one tube of Primula Light Cheese. Warm for 2-3 minutes, then serve hot.
Garnish the soup with homemade croutons, pumpkin seeds, coriander, spring onion and Primula Light Cheese for extra cheesy goodness.
