Maple Roasted Pumpkin Soup
Maple Roasted Pumpkin Soup
Ingredients
Soup
- 1.2 kg butternut or pumpkin (peeled and cut into 3cm chunks)
- 1 red onion (cut into 2cm wedges)
- ½ small bulb garlic (cut the bulb of garlic in half horizontally)
- 1 ½ tablespoons maple syrup
- ½ tablespoons olive oil
- 1 teaspoon ground cumin
- 1 ½ teaspoons thyme leaves
- salt and freshly ground black pepper
- 1 ½ – 2 cups hot chicken stock
- 2-3 tablespoons lemon juice
To serve
- 100 g haloumi cheese (cut into 1cm-thick slices)
- ½ red chilli (finely chopped)
- 2 tablespoons mint leaves (sliced)
- ¼ cup natural thick greek yoghurt
- flat-leaf parsley or coriander/cilantro (finely chopped)
Instructions
- 1
Preheat oven to 220°C/430 Fahrenheit. Line an oven tray with baking paper.
- 2
Toss butternut, onion and garlic with maple syrup, olive oil, ground cumin and thyme leaves. Season well with salt and pepper and roast for 40-45 minutes or until butternut and onion is soft and caramelised.
- 3
Transfer roast butternut and onion to a blender. Squeeze out 2-3 cloves of the roast garlic and add to the blender. Pour in 1 ½ – 2 cups of chicken stock and blend until smooth. Add more chicken stock if needed, until you get the consistency you want. Season to taste with lemon juice, salt and pepper.
- 4
Heat a drizzle of oil in a fry pan on medium heat and cook haloumi for 1-2 minutes on each side until golden brown. Chop haloumi into cubes and toss with chilli and mint.
- 5
To serve, ladle into bowls, or re-heat in a pot on the stovetop if needed. Serve with a good dollop of natural yoghurt, and the haloumi with mint and chilli on the top.
