One of Australia's most loved soups, this recipe blends roasted pumpkin into a creamy purée and serves it with crisp bread cubes. Light yet filling, it also works well as a late-night snack.
Toss the pumpkin with half the olive oil and roast in an oven preheated to 200°C for twenty minutes, until soft.
Sauté the onion and garlic cloves in the remaining olive oil, add the roasted pumpkin and water, and simmer for ten minutes.
Blend the soup until smooth and adjust the salt.
Toast the whole-grain bread cubes in a dry pan for five minutes until crisp, and scatter over the soup.
If the soup is still hot when blending, hold the lid down firmly with a cloth, or steam pressure can make it splash out. Allergens: contains gluten (whole-grain bread).
For a creamier texture, you can replace part of the water with milk.
Admin DadaGastro · verified in test kitchenKabağı 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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