Pumpkin soup with cumin and cheese toasts
4 servings
30 minutes
Pumpkin soup with cumin and cheese toasts is a true delight inspired by Greek culinary traditions. The velvety texture of roasted pumpkin, complemented by warming notes of cumin and coriander, creates a deep and rich flavor. A light spiciness from chili and the fresh aroma of thyme give the soup a unique character. Served with crispy baguette toasts topped with delicate goat cheese, this dish is the perfect combination of softness and crunch. Such soup warms on cool evenings and becomes the centerpiece of a cozy home dinner. The magnificent blend of spices and textures offers unforgettable gastronomic experiences.
1
Preheat the oven to 200 degrees.
2
Clean the pumpkin and cut it into small pieces. Place on a baking sheet, drizzle with 2 tablespoons of olive oil, season with salt, and sprinkle with chili flakes and finely chopped 4 sprigs of thyme. Mix and roast for 45 minutes, stirring, until soft.
- Pumpkin: 2 kg
- Olive oil: 2 tablespoons
- Fresh thyme: 6 stems
- Chili pepper flakes: 1 teaspoon
3
Heat the pan and toast the cumin and coriander seeds until fragrant. Let cool, transfer to a mortar, and grind.
- Cumin seeds (jeera): 0.5 tablespoon
- Coriander seeds: 1 teaspoon
4
Melt the butter in a pan and add finely chopped onion and minced garlic. Sauté until soft.
- Butter: 1 piece
- Onion: 2 heads
- Garlic: 1 clove
5
In a blender, mix onion with garlic, pumpkin, and broth. Blend until smooth. Strain through a sieve and pour into a clean pot. Add 1-2 teaspoons of spices to taste.
- Chicken broth: 600 ml
- Cumin seeds (jeera): 0.5 tablespoon
- Coriander seeds: 1 teaspoon
6
Sprinkle pieces of baguette with olive oil and grill them. Spread goat cheese and sprinkle with thyme.
- Olive oil: 2 tablespoons
- French baguette: 1 piece
- Soft goat cheese: 150 g
- Fresh thyme: 6 stems
7
Pour the soup into bowls and serve with cheese toasts.