You’ll definitely love this Pumpkin Soup in a Bun.
I call this soup “not quite pumpkin, pumpkin soup”, because those few extra ingredients often convert even the most avid pumpkin haters! I know so many people who try it and go, hmm, I guess I could eat a bowl…. If you have the time, roast your pumpkin and garlic first for a flavour boost and deeper colour.
If you don’t, just keep an eye on the water level, you don’t want too much in there.
Chuck in a veggie stock cube if you have some in the pantry, too. Or if you have a herb garden, or know someone who does, make a bouquet garni to pop in too. Thyme, Rosemary, parsley, oregano… It will add a little more flavour but isn’t necessary.
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 6 Small Crunchy Bread Rolls
- 4 cups Soup
- 500 grams Pumpkin
- 2 Potatoes
- 1 Carrot
- 1 Onion
- 2 Garlic
- 2 Cups Water Or Stock amount dependent on pot size
- 1 tsp Salt And Pepper
- 1 Herb Bouquet Garni optional
- Place all ingredients in a stockpot and pour in enough water to almost cover the veggies.
- Pop on a lid and bring to boil, turn heat to low and simmer until veggies are soft. If there is still a lot of water in the pot and the soup might be too runny pour off a little water and reserve it just in case you need to put it back in.
- Discard the onion (and herbs if using) and blend with a stick blender or in a blender.
- Season with salt and pepper to taste.
- Meanwhile, preheat the oven to 180 degrees C.
- Using a sharp serrated knife cut around the top of the bun to create a hole and pull most of the bread out from the inside.
- Place buns and bread chunks on an oven tray, spray lightly with olive oil and season with salt and pepper.
- Bake for about 10 mins until hot and the croutons are crunchy.
- Ladle pumpkin soup into the bread rolls and divide the croutons between everyone.
- Frugal Living
- Frugal Living