Ingredients
- 1.5 kg pumpkin, peeled and cubed
- 3 tbsp olive oil
- 3 tbsp maple syrup
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 litre vegetable stock
- 400 ml coconut milk
- Salt and pepper to taste
- 4 slices of whole grain bread, cubed
- 2 tbsp butter
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh parsley
Method
- Preheat your oven to 200°C (400°F).
- In a large bowl, toss the cubed pumpkin with 2 tablespoons of olive oil, maple syrup, ground cinnamon, and ground nutmeg. Spread in a single layer on a baking tray.
- Roast the pumpkin for 25-30 minutes, or until golden and tender. Remove from the oven and set aside.
- While the pumpkin is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté for 5-7 minutes, until soft and fragrant.
- Add the roasted pumpkin to the pot and pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth (or transfer in batches to a blender).
- Stir in the coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes on low heat.
- For the herb croutons, heat a large pan over medium heat. Melt the butter and add the cubed whole grain bread. Toast the bread cubes for 5-7 minutes, stirring frequently, until golden and crispy.
- Sprinkle the toasted bread cubes with fresh thyme and parsley, and mix well to coat.
- Serve the pumpkin soup hot, topped with a generous handful of herb croutons.
