Pumpkin and Parsley Soup with Croutons

A lightly seasoned soup comprising of fresh pumpkin cubes and herbs. The pumkin soup is sauted in butter and flavoured in parsley and fresh cream

Ingredients

  • 1/4 pumpkin, peeled and cut into cubes
  • 1/2 cup ¬†freshly chopped parsley
  • 100g butter or margarine
  • Water
  • Salt to taste
  • Fresh cream
  • 8 slices of bread
  • Additional butter

Method

  1. Heat a large pot of water over the stove top on a medium heat setting.
  2. Stir the cubes of pumpkin into the pot once the water has reached a boiling point.
  3. Allow the pumpkin to steam until soft.
  4. In a non stick frying pan add 1/2 the quantity of butter or margarine.
  5. When the butter or margarine has melted stir in the steamed cubes of pumpkin.
  6. Allow the pumpkin to simmer until it turns a slight brown color. Using a fork, mash the pumpkin cubes into a pulp texture.
  7. Add in the parsley, salt and the remainder of the butter or margarine.
  8. Mix the pumpkin well.
  9. Stir in enough fresh cream to form a soup like consistency.
  10. Allow the pumpkin and parsley soup to simmer for 2-3 minutes.
  11. Remove the soup from the stove top and set it aside.
  12. Remove the crust off 8 slices of bread.
  13. Butter the slices of bread on both sides.
  14. Cut each bread slice into bite sized cubes.
  15. Place the bread cubes onto a greased oven proof tray and bake in a preheated oven on 180 degrees for 10-15 minutes or until golden brown.
  16. Serve the croutons on the side with the pumpkin and parsley soup.