Pumpkin Soup with Halloumi Bites & Garlic Croutons
Pumpkin Soup with Halloumi Bites & Garlic Croutons
Ingredients
- 1.4 cup extra virgin olive oil, plus extra to serve
- 1 brown onion, chopped
- 1kg butternut pumpkin, peeled, cut into chunks
- 1 potato, peeled, diced
- 2 cups Massel Vegetable Liquid Stock
- 2 slices white toast bread
- 2 garlic cloves, thinly sliced
- 4 fresh thyme sprigs
- 180g packet haloumi, cut into 5mm cubes
- 2 tbsp pepitas, toasted
- Roughly chopped fresh flat-leaf parsley leaves, to serve
- Thyme sprigs, to serve
Instructions
- 1
Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and pumpkin. Season with salt and pepper. Cook, stirring occasionally, for 5 minutes. Add potato, stock and 1 cup water. Bring to the boil. Cover. Reduce heat to medium-high. Boil gently for 15 minutes or until vegetables are tender. Remove from heat.
- 2
Meanwhile, remove and discard crust from bread. Cut into 5mm cubes.
- 3
Heat remaining oil in a large frying pan over medium-high heat. Add garlic and thyme. Cook, stirring, for 2 minutes or until golden. Using a slotted spoon, transfer garlic and thyme to a small plate. Add bread to oil. Cook, stirring, for 5 minutes or until golden and crisp. Using a slotted spoon, transfer to a plate lined with paper towel. Add haloumi to pan. Cook, tossing occasionally, for 2 to 3 minutes or until golden.
- 4
Divide soup among serving bowls. Top with croutons, garlic mixture, haloumi, pepitas, extra thyme sprigs and parsley. Drizzle with a little extra oil. Serve.