Cool winter nights mean soup – and there is nothing easier than this quick and simple cumin spiced pumpkin soup, with thyme & cumin infused EVOO. I also garnish the top with some crunchy cubes of Pain d’epices (French style ginger bread) – which you can buy here in Australia from France at Home.
Cumin spiced pumkin soup
Ingredients
- 2 tbsp cultured butter
- 1 large onion thinly sliced
- 1 stalk celery finely chopped
- 500 grams butternut pumpkin cut into cubes
- 1 & 1/2 cups vegetable stock
- 1 tsp ground cumin
- 1 cup milk
- 1 bay leaf
- Small bunch of sprigs thyme
- Sea salt and pepper to season
- 1 tbsp cumin seeds & 2 tbsp EVOO for garnish (optional)
- 1 slice Pain d'épices toasted and cut into cubes for garnish
Instructions
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Add butter to large pot, over medium heat with a dash of EVOO. Once butter has melted, add onion and celery. Cook until the onion has slightly softened.
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Add pumpkin cubes, ground cumin, stock and milk. Add thyme and bay leaf. Cover and bring to a boil. Simmer until pumpkin is tender (20 minutes).
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Take pot off the heat and set aside. Once soup has cooled down, use a stick blender to puree the soup. Cover and bring to a simmer. Season with salt and pepper. Serve and garnish with fresh thyme leaves and cumin infused EVOO and cubes of Pain d'épices.
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To make cumin oil, place cumin seeds in a pan and toast until fragrant. Add the olive oil and set aside to infuse for a few hours.
