Pumpkin Soup with Nooch Croutons
Serves: 4 people
Prep: 45 mins
This seasonal favourite is so comforting and nourishing. The finishing touch of crispy Nooch croutons makes it the perfect lunch or light supper.
Recipe tip: You can double up the recipe if you have more mouths to feed. It’s also great as a Halloween party tasty warmer served in mugs.
What you’ll need - for the soup:
2 tbsp olive oil
2 onions, finely chopped
1 small red chilli, finely chopped
1 tsp nutmeg
1kg pumpkin chunks, peeled and deseeded
700ml of vegetable stock made with Marigold Reduced Salt Bouillon Powder
150m dairy free cream or milk
What you’ll need - for the croutons:
Cubed sourdough
Marigold Engevita® Nutritional Yeast Flakes
1 tsp cumin powder
A pinch of salt
A drizzle of oil
How to do it:
Gently sauté the onions in a heavy based pan for 5 minutes.
Add the pumpkin pieces and spices, then put a lid over for 5 minutes to sweat.
Mix 1 tbsp of bouillon with 700ml of boiling water. Pour over the pumpkin and simmer until it is soft and yielding.
Meanwhile, set the oven to 170C fan and mix your cubed bread with the crouton seasoning, the Nooch and oil. Place in a flat roasting tray and bake until golden – about 15 minutes.
Add the cream or milk to the soup and cook for a further 5 minutes. Then blend altogether. You can add more milk or water if you want to make your soup thinner.
Serve and garnish with the croutons, and perhaps another sprinkling of nutritious Nooch for a burst of flavour and nutrients.
Products used:
