60
Soup
650g Scotty Brand Potatoes (diced/cubed)
2 garlic cloves (whole, crushed with a knife)
2 sprigs rosemary (whole)
1 onion (chopped)
800g pumpkin (peeled, diced/cubed)
2 tbsp vegetable oil
1ltr vegetable stock/broth
100ml double cream
Salt & pepper to taste
Croutons
5-6 slices sourdough
2- 3 tbsp olive oil
1 tsp garlic salt
2 sprig rosemary
2 garlic clove (whole, crushed with a knife)
Salt & Pepper
To Top
Toasted pumpkin seeds
Smoked paprika
Preheat oven to 180.
Chop your onions and dice your potatoes and pumpkin in to 2cm cubes.
Heat the oil in a large soup pan and sauté your onions for 3-4 minutes until clear and softened.
Add your potato and pumpkin and sauté for a further 4-5 minutes.
Add your stock along with your rosemary sprigs and garlic cloves.
Bring to a simmer and leave for 15-20 minutes until all the veg has softened.
While the soup is cooking prepare your croutons.
Cut your sourdough in to 1cm cubed and lay flat in a single layer on a tray.
Drizzle with oil, garlic powder, salt and pepper and mix together gently ensuring the bread is coated thoroughly.
Place your crushed garlic clove and sprig of rosemary in the centre and place in the over for 25-30 minute. Check croutons after 15 minutes and give them a stir.
Allow your soup to cool slightly and blend with an emersion blender. I like to leave some chunks in mine. Do not over blend or the potatoes might become gluey.
Stir in your cream. Remember to keep some aside for a creamy topping. Bring to the heat again but to not bring to boil as this can cause the cream to split.
Toast your pumpkin seeds and set aside.
Place soup into bowls, drizzle over more cream and top with croutons, toasted pumpkin seeds, and smoked paprika.
Serve with bread, oatcakes or enjoy it on its own.
