Spicy Pumpkin Soup with roasted pumkin seeds and garlic croutons

Ingredients

• 2 cups /450 g peeled (cubed and seeded pumpkin)
• 1 medium onion (diced)
• 1 small green chilli
• 1/2 teaspoon chilli flakes
• 1/2 teaspoon chilli powder or peri peri
• 1 Tablespoon / 15 ml butter or margarine
• 3/4 cup water
• 1/4 cup / 60 ml milk or cream
• 1/2 tsp salt
• FOR THE GARLIC AND HERB CROUTONS
• 1/4 loaf of bread cut into 3cm / 2 inch cubes
• 30 ml / 2 Tablespoons olive oil
• 2 Tablespoons / 30 g butter or margarine
• 2 cloves of garlic (crushed)
• 1 teaspoon dried mixed herbs
• 1/2 teaspoon crushed dried chilli flakes

Instructions

1. 1

   Heat the butter or margarine in a pan on medium heat. Add the onion, chilli, chilli flakes an chilli powder or peri peri.

2. 2

   Cook for between 4 to 5 minutes until the onions are softened.

3. 3

   Add peeled, seeded and cubed pumpkin, into the pan. Save the seeds for roasting. Cook for 5 minutes.

4. 4

   Add ¾ cup water to the pumpkin, just covering it halfway. Add salt and cover with a lid.

5. 5

   Cook until the pumpkin is soft and add milk or cream to the cooked pumpkin.

6. 6

   Empty all ingredients into a blender and blend until smooth and creamy. Add a little more milk or cream if you feel that it is too thick.

7. 7

   Wash and drain the pumpkin seeds, which you removed when peeling and cubing the pumpkin.

8. 8

   Place in a pan with a tablespoon of olive or vegetable oil on medium heat. Fry until the seeds swell slightly, for about 5 minutes stirring often, to avoid burning.

9. 9

   FOR THE CROUTONS

10. 10

    Simmer oil, butter or margarine, garlic, dried mixed herbs and crushed chillies in a pan. Allow this to simmer just until the butter or margarine has melted.

11. 11

    Remove from the heat and allow the flavours to infuse while you chop up your bread.

12. 12

    Cut up a ¼ loaf of bread into 3 inch cubes. Drizzle the oil or roll the bread cubes in the oil until evenly coated.

13. 13

    You can either bake the seasoned bread cubes at 350°F / 180°C in the oven for 15 minutes or fry them in a pan, on the stove for 15 minutes, just until they are crunchy.Remove the croutons from the oven or stove and toss a few into the soup with the roasted pumpkin seeds.

14. 14

    Garnish with chopped spring onions and enjoy hot as a light lunch or appetizer.