The most delicious Pumpkin soup you have ever tasted paired with homemade croutons | Fresh Piato

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is more nutritious and flavorful.

Preheat the oven to 180C / 350F.

In a bowl, mix 4 tablespoons of olive oil, crushed garlic, oregano, salt, and black pepper.

Brush the mixture on one side of the bread slices, then flip and brush the other side.

Cut the bread into cubes and add them to a baking tray lined with parchment paper.

Bake the bread cubes in the oven for 5 minutes, checking for doneness.

In a pot over high heat, add 4 tablespoons of olive oil.

Sauté 1 big onion cut into half-moons until translucent.

Add 1 leek cut into slices (white part only) and sauté briefly.

Add 1 sweet potato cut into slices and 100ml water (1/2 cup).

Reduce the heat, cover, and let it simmer for 10 minutes.

Add 500g of pumpkin or butternut squash cut into wedges.

Add all the spices: 1/3 teaspoon turmeric, 1/3 teaspoon smoked paprika, 1/4 teaspoon cumin, and 1/4 teaspoon red chili flakes.

Mix all the ingredients well in the pot.

Add 250ml water (1 cup) and bring to a boil over high heat.

Lower the heat, cover, and let it simmer for 20 minutes or until the pumpkin is fork-tender.

Turn off the heat and blend the mixture while it's still hot, using a kitchen blender or food processor.

Check the seasoning and adjust salt and pepper to taste.

Blend until smooth and all combined.

Serve the soup in a bowl topped with homemade croutons.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens