Maple Roasted Pumpkin Soup
Ingredients
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1.2kg Butternut or pumpkin, peeled and cut into 3cm chunks
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1 Red onion, cut into 2cm wedges
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1/2 Small bulb garlic (cut the bulb of garlic in half horizontally)
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1 1/2 tbsp Fuller's Sugarhouse Pure Maple Syrup
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1 1/2 tbsp Olive oil
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1 tsp Ground cumin
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1 1/2 tsp Thyme leaves
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Salt and pepper to taste
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1 1/2- 2 cups Hot chicken stock
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2-3 tbsp Lemon juice
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100g Haloumi cheese, cut into thin slices
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1/2 Red chili, finely chopped
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1/4 cup Natural thick greek yogurt
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1/2 cup Flat-leaf parsley or cilantro, finely chopped
Preparation
- Toss butternut, onion and garlic with Fuller’s Sugarhouse pure maple syrup, olive oil, ground cumin and thyme leaves. Season well with salt and pepper and roast for 40-45 minutes or until pumpkin and onion is soft and caramelized.
- Transfer roasted pumpkin and onion to a blender. Squeeze out 2-3 cloves of the roast garlic and add to the blender. Pour in 1 ½ – 2 cups of chicken stock and blend until smooth. Add more chicken stock if needed, until you get the consistency you want. Season to taste with lemon juice, salt and pepper.
- Heat a drizzle of oil in a fry pan on medium heat and cook haloumi for 1-2 minutes on each side until golden brown. Chop haloumi into cubes and toss with chilli and mint.
- To serve, ladle into bowls, or re-heat in a pot on the stovetop if needed. Serve with a good dollop of natural yoghurt, and the haloumi with mint and chilli on the top.
