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    You are in: Home / Recipes / Roast Pumpkin and Tomato Soup With Rouille Croutons Recipe
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    Roast Pumpkin and Tomato Soup With Rouille Croutons

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    25 mins

    50 mins

    PinkCherryBlossom's Note:

    Roasting the vegetables really brings out their flavour in this dish. The croutons are normally served with Bouillabaisse but also go very well with this dish.

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    Units: US | Metric

    for the soup

    for the croutons


    1. 1
      heat oven to 220°C.
    2. 2
      Put all the soup ingredients bar the stock in a roasting pan and toss to coat with oil. Roast for 40 minutes turning occasionally.
    3. 3
      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.
    4. 4
      This soup freezes very well.
    5. 5
      For the croutons:.
    6. 6
      Soak the saffron in 1 tbsp warm water. pound the garlic, chile and a pinch of salt in a mortar.
    7. 7
      Add the egg yolk and vinegar to the resulting paste.
    8. 8
      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.
    9. 9
      Brush the bread slices with a little oil and arrange on a baking tray. bake until golden.
    10. 10
      Spread with sauce and top with Gruyere cheese.

    Ratings & Reviews:


    Nutritional Facts for Roast Pumpkin and Tomato Soup With Rouille Croutons

    Serving Size: 1 (423 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 704.0
    Calories from Fat 313
    Total Fat 34.8 g
    Saturated Fat 6.5 g
    Cholesterol 41.3 mg
    Sodium 818.4 mg
    Total Carbohydrate 82.9 g
    Dietary Fiber 5.9 g
    Sugars 5.5 g
    Protein 17.0 g

    The following items or measurements are not included:



    vegetable stock

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