PUMPKIN SOUP WITH POPCORN CROUTONS
- 750 g butternut and 750 g Kent pumpkin, trim skin off pumpkin and cut into even sized pieces
- 1 onion, diced
- 1 celery stick, finely chopped
- ½ teaspoon ground cumin
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- 1 star anise
- 1 bay leaf
- garlic to taste (I used 2 large cloves, crushed)
- 1 litre chicken stock
- salt and pepper to taste
- ½ cup cream, optional but delicious
Place all vegetables into a slow cooker.
Add stock and spices.
Cook on low for 4 hours or high for 2 hours.
Blend with an electric mixer and season with salt and pepper to taste.
Add cream before serving if desired and garnish with popcorn croutons.
- POPCORD CROUTONS
- 4 cups of popped popcorn
- fresh coriander leaves
- ¾ cup coarsely grated Cheddar cheese
- 120 g chopped bacon pieces
- ¼ cup grated Cheddar cheese, extra
This adds an amazing crunch to the soup!
Preheat oven to 230°C
Line a large baking tray with baking paper.
Lay the popped popcorn in a single layer on prepared tray.
Sprinkle over the coriander leaves, coarsely grated Cheddar cheese and chopped bacon pieces.
Bake for 5 minutes or until cheese melts.
Stir the mixture and top up with the ¼ cup grated Cheddar cheese.
Bake for a further 3 minutes or until cheese is melted.
Set aside for 1 minute to stand.
Break or cut in smaller pieces.
Serve on top of the soup.
Recipe and photos: Louise Venter
