One of Australia’s favorite soups, this recipe is made by blending roasted pumpkin until silky and serving it with crisp bread cubes. It is light yet satisfying, making it suitable as a late-night snack.
Toss the pumpkin with half the olive oil and roast it in an oven preheated to 200°C / 390°F for 20 minutes, until tender.
Sauté the onion and garlic cloves in the remaining olive oil. Add the roasted pumpkin and water, then boil for 10 minutes.
Blend the soup until smooth, then adjust the salt.
Toast the wholegrain bread in a dry pan for 5 minutes, until crisp, then scatter it over the soup.
If the soup is still hot when blending, secure the lid firmly and hold it down with a cloth; otherwise, steam pressure may cause splashing. Allergen: contains gluten (wholegrain bread).
Kabağı önceden közlemek gerçekten fark yaratıyor, blenderden geçirdiğimde neredeyse tereyağı gibi pürüzsüz bir kıvam çıktı. Tam tahıllı kruton eklemek de çorbayı çok daha doyurucu hale getirdi.
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