Cream of Roasted Pumpkin Soup with Cheese Crostini
Serving: 6servings
Ingredients
2poundsof kabocha squash pumpkin[0.9 kg]
4tablespoonsof olive oil or buttermelt butter beforehand
¼teaspoonblack pepperfreshly-cracked, or ground, (or more, to taste)
1½teaspoonssalt
6garlic clovespeeled
6sprigs of flat parsley
1tablespoon of onion powder
Pinchof cayenne pepper
1½quartvegetable broth[1½ litro] or homemade vegetable broth recipe
6large slices of rustic breadof your preference
6slicesSwiss 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.