Pumpkin Soup with Cumin and Cheese Toasts
Soups • Greek
Description
Pumpkin Soup with Cumin and Cheese Toasts
Ingredients
- Pumpkin 5 lbs
- Olive Oil 2 tablespoons
- Thyme 6 sprigs
- Chili Flakes 1 teaspoon
- Toasted Cumin Seeds ½ tablespoon
- Coriander essential oil 1 teaspoon
- Butter 1 piece
- Onion 2 heads
- Garlic 1 clove
- Chicken Broth 20 fl oz
- French Baguette 1 piece
- Goat cheese 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Peel the pumpkin and cut it into small pieces. Place on a baking sheet, drizzle with 2 tablespoons of olive oil, season with salt, and sprinkle with chili flakes and finely chopped 4 sprigs of thyme. Toss and roast for 45 minutes, stirring, until tender.
Step 3
Heat a skillet and toast the cumin and coriander seeds until fragrant. Let cool, transfer to a mortar, and grind.
Step 4
Melt the butter in a skillet and add the finely chopped onion and minced garlic. Sauté until soft.
Step 5
In a blender, combine the onion with garlic, pumpkin, and broth. Blend until smooth. Strain through a sieve and transfer to a clean pot. Add 1-2 teaspoons of spices to taste.
Step 6
Drizzle the baguette pieces with olive oil and toast on a grill. Spread with goat cheese and sprinkle with thyme.
Step 7
Pour the soup into bowls and serve with cheese toasts.
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