Cozy Pumpkin Soup with Garlic-Herb Croutons

COZY PUMPKIN SOUP WITH GARLIC-HERB CROUTONS
Makes approx. 2 litres (serves 2-4 people)

Ingredients:
2 Tbsp. butter or coconut oil, melted (or olive oil)
1 medium onion, minced
5 cloves garlic, peeled
1 Tbsp ginger root, grated
1 large baking pumpkin, butternut squash, or other winter squash (2 lbs)
1-2 apples, optional (or add a dash of honey)
4 – 6 cups water
2 tsp each dried thyme, oregano, sage, parsley, chives
1 tsp each curry, cumin, coriander, cinnamon powder, black pepper
1 tsp sea salt
1 TBSP apple cider vinegar

Method:
    1.  Preheat oven to 400°F.  Lightly oil a baking sheet and set aside.

1. Chop onions, peel garlic, chop pumpkin or squash into cubes, chop apple.  In a large bowl mix vegetables with the melted butter (or oil), plus herbs and spices, and sprinkle with a bit of salt and roast in the oven for about 30 minutes.
2. In a blender, puree roasted vegetables with water and apple cider vinegar.  Blend until smooth.  Add more salt or some miso paste to taste.   For a thicker soup use part coconut milk (or dairy) in place of the water.
3. Warm soup over medium heat, stirring constantly.  Serve topped with garlic croutons and a dash of yogurt.

GARLIC-HERB CROUTONS
Ingredients:
2 cups sourdough, cut into large cubes
1 TBSP olive oil
2 cloves garlic, finely minced or grated
1 tsp sea salt
1 tsp dried basil, thyme, sage or oregano
Method:

1. Preheat oven to 350 F.  
2. In a large bowl mix the bread cubes with olive oil, minced garlic, salt and herbs.  Toss well to combine.
3. Spread bread cube mixture on baking sheet and bake approx. 15-20 minutes until golden and crispy.  Serve immediately on the warm pumpkin soup.
   

Recipes adapted from My New Roots Cookbook.