Chilli and pumpkin soup with Parmesan croûtes
(from Elyce123’s recipe box)
Source: delicious. November 2005
Prep time: 10 minutes
Cook time: 40 minutes
Serves 6 people
Categories: November, picnic, soup
Ingredients
- 75g butter
- 2 small leeks, washed, trimmed and finely chopped
- 2 garlic cloves, crushed
- 1-2 large fat red chillies, deseeded and finely chopped
- 800g pumpkin or butternut squash, peeled, deseeded and diced
- 1.2 litres fresh vegetable stock
- 1 small sun-dried tomato focaccia bread, thinly sliced
- 50g Parmesan, finely grated
Directions
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Melt 50g butter in a large saucepan over a low heat. Add the leeks, garlic, chillies and pumpkin or squash and sauté for 10 minutes, stirring occasionally, until softened but not coloured.
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Pour in the stock, bring to the boil and simmer for 25 minutes, or until the pumpkin is tender. Purée with a stick blender and season to taste. Thin down with extra stock, if you like. Keep warm.
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Set the grill to high. Toast the bread on a foil-lined tray for 1-2 minutes. Turn over, spread with the rest of the butter and sprinkle with the Parmesan. Grill for 2 minutes until bubbling, golden and crisp.