Cream of Roasted Pumpkin Soup with Cheese Crostini
Serving: 6 servings
Ingredients
- 2 pounds of kabocha squash pumpkin [0.9 kg]
- 4 tablespoons of olive oil or butter melt butter beforehand
- ¼ teaspoon black pepper freshly-cracked, or ground, (or more, to taste)
- 1½ teaspoons salt
- 6 garlic cloves peeled
- 6 sprigs of flat parsley
- 1 tablespoon of onion powder
- Pinch cayenne pepper
- 1½ quart vegetable broth [1½ litro] or homemade vegetable broth recipe
- 6 large slices of rustic bread of your preference
- 6 slices Swiss cheese
Instructions
Step 1: Peel the pumpkin
- Preheat the oven to 350 ºF [176 ºC].Scoop the seeds and peel the fresh pumpkin, and cut it into 1" [2.5 cm] thick slices.
Step 2: Roast the pumpkin
- Arrange them without piling them on the baking pan sheet. Drizzle with the olive oil and sprinkle with a teaspoon of salt and a teaspoon of black pepper.Roast in an oven for 15 minutes, or until the pumpkin is cooked throughout (test by poking with a fork, and it should break off easily). Remove from the oven and cool the pumpkin to room temperature.
Step 3: Combine ingredients
- In the blender vase or food processor vase, combine the roasted pumpkin, garlic, parsley, onion powder and cayenne pepper with the broth and blend until it is completely pureed.
Step 4: Heat
- Pour into the pot and heat over medium heat until it breaks the boil. Season with salt to taste, then reduce the heat to a minimum and cook until it is creamy while you make the crostini.
Step 5: Toast the bread
- To toast the crostini, cover each bread slice with a slice of cheese. Place on a sheet pan and broil over medium-high heat until the cheese melts and turns golden brown.
Step 6: Serving
- Serve the pumpkin soup in small bowls, and serve alongside the crostini.
Nutrition
Calories: 230kcal
