Pumpkin Soup & Garlic Spread Toast
Ingredients
- 500 g pumpkin peeled and cubed
- 1 onion diced
- 3 cloves garlic minced
- 1 tbsp butter
- 500 ml chicken or vegetable stock
- 200 ml cooking cream
- Salt
- Black pepper
Optional Garnish
- Fresh parsley
- Cooking cream
- Cracked black pepper
- Pumpkin seeds
Garlic Spread Toast
- 4 slices sourdough bread
- Garlic spread
- 4 slices mozzarella cheese or your preferred melting cheese
- Dried parsley optional
Instructions
Pumpkin Soup
- Melt the butter in a pot over medium heat. Sauté the onion until translucent, then add the garlic and cook until fragrant.
- Add the pumpkin cubes and stir for 2–3 minutes.
- Pour in the stock and bring to a boil. Reduce the heat and simmer for 15–20 minutes, or until the pumpkin is tender.
- Blend until smooth using an immersion blender or a countertop blender.
- Stir in the cooking cream and season with salt and black pepper.
- Simmer for another 2–3 minutes over low heat. Do not boil after adding the cream
- Serve hot with a drizzle of cream, parsley, and freshly cracked black pepper.
Garlic Spread Toast
- Spread a generous layer of garlic spread on each slice of sourdough.
- Place a slice of cheese between two slices of bread to make a sandwich.
- Toast in a pan, oven, or air fryer until the bread is golden brown and crispy, and the cheese has melted.
- Sprinkle with dried parsley if desired.
- Serve warm alongside the pumpkin soup.
Notes
Serving Suggestion
Pair this creamy pumpkin soup with crispy garlic spread toast for a cosy, satisfying meal. Perfect for lunch, dinner, movie nights, or rainy days, this comforting recipe is sure to become a family favourite.
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