Food Hero: Pumpkin and Vegetable Soup with a citrus twist and home made croutons

When cooking a delicious winter warmer you want to be able to enjoy the meal right to the end, there is nothing better than the feeling of satisfaction and delight you receive with the heightened taste experience you enjoy from your very own cooking.

When I create recipes I am always looking for ways to lift the levels and tantalize the palette to ensure that all your taste buds are tingling with anticipation for the very next mouthful.

How many times have you cooked a meal and felt less than satisfied afterwards that you then start looking for something extra to satisfy your craving for taste?   Never be afraid to experiment with your cooking, try new spices, flavours, ingredients that you have always wanted to try.  Why wait to be told?

This soup ticks all the boxes, it is easy, healthy and delightfully spiced to ensure you love every mouthful.

With a blend of fruit and vegetables this delectable soup is a perfect way to enhance a traditional meal and to lift it to a new level of flavor and depth that will have you and any guests begging for more!

Plus, it is a perfect keeper! Simply store in an airtight container in the freezer ready to be reheated whenever you need a quick delicious meal.

Ingredients

For the Soup.

1.2kg butternut pumpkin, peeled and seeded and roughly chopped into cubes

1 large carrot, peeled and roughly chopped

500g peeled potatoes, roughly chopped into cubes

200g sweet potato (optional)

1 large apple (Red Gala) peeled and seeded and chopped

½ teaspoon of orange rind

1 large brown onion, peeled and diced

2 cloves garlic crushed

½ teaspoon cinnamon ground

½ – 1 teaspoon ground nutmeg

¼ teaspoon chili flakes (or more if you like a bit of spice)

1.2 – 1.5 liters Chicken or Vegetable Stock (enough to cover vegetables in the pot)

Salt and black pepper to taste

1-tablespoon olive oil

1/3 cup Light Sour Cream (optional)

For the Croutons

Any day old bread

Olive oil to coat (approx. 2 tablespoons)

Herbs (mixed) I like using an Italian mix

1-2 cloves garlic crushed

Salt (1 teaspoon)

Parmesan Cheese

Method for the soup

Step 1

Heat oil in a large saucepan over a medium high heat. Add onion and cook until just starting to colour (do not overcook) add garlic and cook (30 seconds) ADD Nutmeg, cinnamon, salt, pepper, chili flakes, mix this in and cook for about a minute stirring continuously. At this stage the aromas will begin to permeate the air – its simply divine! Add pumpkin and all other vegetables and fruit. Stir through all spices and cover all vegetables – cook for about 3 minutes.

Step 2

Add stock, cover pot and bring to the boil. Reduce heat to medium low. Simmer for approx. 15-20 minutes or until potato is tender. Grate the orange rind into the soup and stir through. Set aside for a few minutes to cool slightly.

Step 3

Blend all ingredients, either in batches or using a hand blender in the pot (this is the easiest way to blend quickly, it can be messy and splatter so be careful.)

Add sour cream (optional), heat, stirring for 2 minutes or until heated through.

Top with home made croutons for a perfect crunch, or a dollop of sour cream or chives.

Method for the Home made croutons

Chop into cubes approx. 1/4 a loaf of day old bread, or any other type of bread you desire (including gluten free!!) just make sure it has dried out.

Cover with olive oil, sprinkle with salt, garlic, pepper, herbs and toss all ingredients together.

In a pan, bring about 2 tablespoons of oil to a hot temperature and then add your seasoned chopped bread into the pan, toss this together until you have toasted croutons (do not burn), once it has browned you can also add parmesan cheese to cover lightly and stir this through until it has melted slightly.

Alternatively, you can add combine all the ingredients, place into a baking tray and bake for about 15 – 20 minutes (oven set to about 180 degrees) Just keep an eye on the croutons to ensure they do not burn, and you may wish to toss them around some tongs half way through to ensure an even colour throughout.

You can store any unused croutons in an airtight container and keep for up to 1 month. (if they last that long!)

ENJOY!!