Roasted Pumpkin Soup
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Roasted Pumpkin Soup

Roasted Pumpkin Soup

with Pecan & Ciabatta Croutons

Are you the kind of person that wishes they could have dessert for dinner? Lucky for you, we’ve concocted this savoury soup with all the highlights of pumpkin and pecan pies. It’s rich and nutty (pssst… our secret is roasting the pumpkin to bring out its amazing natural sweetness!).

Allergens:
Gluten
Soy
Wheat
Pecan
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

400 g

Peeled Pumpkin

1

brown onion

2 clove

garlic

1 bunch

thyme

1

Bake-At-Home Ciabatta

(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )

1 packet

pecans

(Contains Pecan; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )

1 sachet

sweet mustard spice mix

(May be present: Gluten, Sulphites. )

1 cube

vegetable stock

1 bag

baby spinach leaves

1 tub

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1 cup

boiling water

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2660 kcal
Fat37.4 g
of which saturates6.1 g
Carbohydrate55.1 g
of which sugars21.6 g
Dietary Fibre0 g
Protein16.1 g
Cholesterol0 mg
Sodium798 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Baking Paper
Baking Tray
Saucepan
Spoon
Stick Blender

Instructions

Get Prepped
1

Preheat the oven to 220°C/200°C fan-forced. Dice the peeled pumpkin into 2 cm chunks. Finely dice the brown onion. Crush the garlic. Pick the thyme leaves.

Cook the pumpkin
2

Place the pumpkin on the oven tray lined with baking paper, toss in a drizzle of olive oil and season with a pinch of salt and pepper. Bake in the oven for 20 minutes, or until tender. Remove and set aside. TIP: Roasting the pumpkin will add an incredible sweet and nutty flavour to your soup.

Bake the croutons
3

While the pumpkin is cooking, put half a kettle of water on to boil. Slice the bake-at-home ciabatta into 1 cm cubes. Place the ciabatta cubes and the pecans on the second oven tray lined with baking paper and sprinkle over the thyme. Drizzle with olive oil, season with a pinch of salt and pepper and place in the oven to bake for 5 minutes, or until golden and toasted. TIP: Watch to make sure they don’t burn! Remove from the oven and set aside.

Make the soup
4

Heat a drizzle of olive oil in a large saucepan over a medium-high heat. Add the brown onion and cook for 2-3 minutes, or until softened. Add the crushed garlic and the sweet mustard spice blend and cook, stirring, for 1 minute, or until fragrant. Add the roasted pumpkin and the boiling water (check ingredients list for amount) and crumble in the vegetable stock cube. Stir to combine and dissolve the stock cube.

Finish the soup
5

Remove the soup from the heat and use a stick blender to pulse the mixture until thick. TIP: If you don’t have a stick blender, use a potato masher, fork or blender to blend the soup in batches. Return the soup to a medium heat and stir through the baby spinach leaves until wilted. TIP: Add a dash of boiling water if you prefer your soup slightly thinner. Season to taste with a pinch of salt and pepper.

Serve up
6

Divide the roasted pumpkin soup between bowls. Top with a dollop of Greek yoghurt and a spoonful of pecan and ciabatta croutons.