Roast Pumpkin and Tomato Soup With Rouille Croutons
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
-
for the soup
- 900 g pumpkin
- 450 g tomatoes
- 6 garlic cloves
- 1 sprig rosemary
- 2 sprigs thyme
- 1 red onion, peeled and cut into 8 wedges
- 4 tablespoons extra virgin olive oil
- 1200 ml vegetable stock
-
for the croutons
- 1⁄4 teaspoon saffron strand
- 1 garlic clove, chopped
- 1 fresh red chili pepper, deseeded and chopped
- 1 egg yolk
- 1 tablespoon red wine vinegar
- 5 tablespoons sunflower oil
- 3 tablespoons extra virgin olive oil
- 12 slices thin French bread
- 1⁄2 cup grated gruyere
directions
- heat oven to 220°C.
- Put all the soup ingredients bar the stock in a roasting pan and toss to coat with oil. Roast for 40 minutes turning occasionally.
- When done remove the sprigs and squeeze the garlic out of its skin. Liquidise the rest with the stock - usually I need to do two batches.
- This soup freezes very well.
-
For the croutons:
- Soak the saffron in 1 tbsp warm water. pound the garlic, chile and a pinch of salt in a mortar.
- Add the egg yolk and vinegar to the resulting paste.
- Mix the two oils together and slowly drip into the pestle while constantly whisking. Once a third has gone in, increase the flow to a steady drizzle. Finally add the saffron water.
- Brush the bread slices with a little oil and arrange on a baking tray. bake until golden.
- Spread with sauce and top with Gruyere cheese.
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RECIPE SUBMITTED BY
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How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...