It’s that time of the year again with the lovely pumpkins everywhere. Plus the soup weather has started, so this is a great kick-off recipe for this season.
See how to make here:
Ingredients for 4
For the soup:
1 medium sized Hokkaido pumpkin
1 liter vegetable broth (I buy mine at the health food store)
250ml coconut milk
A bit of fresh ginger
Salt & pepper
For the crunchy-bar:
4-8 slices of toast (white or grain toast) – if you want to serve 1 or 2 per person
1 pack of goat cream cheese
2 tablespoons bread crumbs
Wash the pumpkin, cut it open and remove the seeds. No need to peel the pumpkin, just cut it into approx. 3cm chunks. In parallel fill 1 liter of water into a larger pot (you need a little room to fit the pumpkin) together with the vegetable broth and heat. Add in the pumpkin chunks and let them boil until they are soft. Then add the fresh ginger. When ready, use a blender/mixer to purée the pumpkin. After that you add the coconut milk.
While the soup is cooking, prepare the goat-cheese crunchy bars. Cut off the rim of the toast. Roll out with a rolling pin. Spread the goat cream cheese on the toast and then flap the piece of toast in half, pressing the rim together on all sides. In a flat bowl, mix the egg . In a second bowl, pour the bread crumbs. Now take each toast and first roll in the egg until nicely covered. Then roll in the bread crumbs and set aside. Repeat with the other toasts. Heat a pan with oil and fry the toasts until golden brown.
Serve the soup in a bowl and place the goat-cheese crunchy-bar(s) on the side.
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