Pumpkin soup with parmesan crisps
- Preparation and cooking time
- Prep:
- Cook:
- Serves 4
Ingredients
- 1tbsp olive oil
- 1 knob of butter
- 1 onion chopped
- 2 garlic cloves crushed
- 1/2 tsp ground cumin
- 1/2 tsp coriander
- pinch cinnamon
- pinch ground cloves
- 1tsp dried thyme
- 1 medium pumpkin deseeded (keep seeds), cubed
- 800ml hot vegetable stock
- squeeze lime juice
- 1tbsp pumpkin oil (optional)
- parmesan
Method
- STEP 1
Heat olive oil and butter in a saucepan. Gently sauté onion and garlic until soft. Add spices, thyme and pumpkin, sauté for 2mins. Add hot stock, bring to boil, reduce to simmer, cover for 10mins.
- STEP 2
Lay out pumpkin seeds on baking tray, sprinkle with salt, and bake in oven (180°C) for 5mins.
- STEP 3
Line a grill pan with greaseproof paper and grate four, thin circles of parmesan. Grill for 3-4mins. Leave to cool.
- STEP 4
Purée the soup in a blender, return to pan and add lime juice. Serve in warmed bowls and garnish with the pumpkin seeds, oil and parmesan crisps.
