SPICY PUMPKIN SOUP & GARLIC CROUTONS

SPICY PUMPKIN SOUP 

Serves 4-6 

Ingredients

2 x 3 second spray Olive Oil (1pp)

1 onion chopped (0pp)

1 garlic clove crushed (0pp)

1/2 tsp ground coriander (0pp)

1/2 tsp ground cumin (0pp)

1/2 tsp chilli powder (0pp)

1 kg pumpkin chopped (0pp)

1L chicken stock liquid (2pp)

90mls light thickened cream (5pp) - I use Philadelphia Extra Light Cream for Cooking (3pp)

Salt and pepper to taste (0pp)

Method

Spray oil in saucepan and cook onion over medium heat for 3-4 minutes or until soft. Add garlic, coriander, cumin and chilli and cook for 1 minute longer.

Add pumpkin and stock to pan, bring to the boil, then reduce heat and simmer for 15-20 minutes or until pumpkin is tender. Remove pan from heat and set aside to cool slightly.

With a stick blender, process until smooth (Can use a food processor if you don't have a stick blender). Stir in cream, season to taste with salt and pepper and cook over a medium heat until heated through.

GARLIC CROUTONS

Ingredients 

180g baguette (14pp)

50g butter (11pp)

1 tsp minced garlic (0pp)

Method

Preheat oven to 200C. 

Cut baguette in small cubes.

In a non stick frypan melt butter over medium heat.   Once melted add garlic and cook for 1 minute.  Toss bread through butter mixture.

Spread bread pieces on a baking paper lined tray and bake in oven for about 10 minutes or until crispy.  

Note: this makes about 250g of cooked croutons.  Every 10g = 1pp