…and with XXL Cheese Croutons and crunchy pumpkin seed topping!
I’ve been making this soup for at least ten years and it’s very very comforting and has a velvet like texture. When it’s raining outside this is the kind of soup you look forward to.
I was about to make it for lunch when I realized I didn’t have a enough onions. Yikes, that ment I had to go outside again and it was pouring with rain.
Thank goodness the supermarket is just across the street so I put on my raincoat and made a run for it! I came back a little soaked but hey, this soup’s worth it.
The soup only takes about 15 minutes to prepare at the most, plus 30 minutes of simmering. During the simmering you can make the crunchy seed topping and prepare the croutons. It really is a meal in itself, but you could serve it as a first course too, just serve small portions since it is quite filling.
I’ve added a super delicious crunchy topping of spicey pumpkin seeds and some XXL cheesy croutons. YUM!
2 tbsp. Butter (use coconut oil for vegans)
2 large onions, peeled and chopped fine
1 large garlic clove, peeled and chopped fine
2 tsp. CorianderEdit , ground
1 tsp. CuminEdit, ground
2 lbs. peeled and cubed pumpkin, fresh or frozen
3 C. chicken stock made with 3 Bouillon Cubes (use vegetable stock for vegans/vegetarians)
3/4 C. Apple Juice without added sugar
1 ripe peeled banana, sliced
3 tbsp. Almond Meal
1 tsp. Sambal Oelek
In a large pan, melt the butter, add the onion and cook for about 5 minutes on medium low. Add the garlic, stir around and add the spices. Stir a couple of times. Add the rest of the ingredients. Bring to medium simmer and leave to cook for thirty minutes until everything is very tender. Turn off the heat. Blend with a hand blender until completely smooth.
Ingredients Crispy Pumpkin Seeds:
1/2 C. Pumpkin seeds
1 tsp. coconut oil
1 tsp. cajun seasoning
1 tsp. honey (use coconut sugar for vegans)
Heat a small frying pan over medium high heat. Add the oil. Add the seeds and toast tossing constantly for about three minutes. Add the remaining ingredients. Cook for an other minute. Transfer the seeds to a tray lined with baking parchment and let cool until ready to use.
Ingredients for the XXL Croutons;
1 – 2 tbsp. butter softened (use coconut oil for vegans/vegetarians)
4 – 6 slices thick cheese (use vegan or omit)
Preheat the grill of your oven.
Slice the baguette as diagonally as you can to get long slim pieces.
Butter the bottom of the slices and place on a lined baking tray. Cover with the cheese and grill in the middle rack of the oven until golden on top for about 5 minutes.