Roast Pumpkin and Tomato Soup With Rouille Croutons

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.

• Ready In: 1 hr 15 mins
• 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

1. heat oven to 220°C.
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. 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. This soup freezes very well.
5. For the croutons:
6. Soak the saffron in 1 tbsp warm water. pound the garlic, chile and a pinch of salt in a mortar.
7. Add the egg yolk and vinegar to the resulting paste.
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. Brush the bread slices with a little oil and arrange on a baking tray. bake until golden.
10. Spread with sauce and top with Gruyere cheese.