Pumpkin Soup Haloumi Bites Garlic Croutons Recipe

Ingredients

• 1.4 cup extra virgin olive oil, plus extra to serve
• 1 brown onion, chopped
• 1kg butternut pumpkin, peeled, cut into chunks
• 1 potato, peeled, diced
• 2 cups massel vegetable liquid stock
• 2 slices white toast bread
• 2 garlic cloves, thinly sliced
• 4 fresh thyme sprigs
• 180g packet haloumi, cut into 5mm cubes
• 2 tbsp pepitas, toasted
• roughly chopped fresh flat-leaf parsley leaves, to serve
• thyme sprigs, to serve

Method

1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and pumpkin. Season with salt and pepper. Cook, stirring occasionally, for 5 minutes. Add potato, stock and 1 cup water. Bring to the boil. Cover. Reduce heat to medium- high. Boil gently for 15 minutes or until vegetables are tender. Remove from heat.
2. Meanwhile, remove and discard crust from bread. Cut into 5mm cubes.
3. Heat remaining oil in a large frying pan over medium-high heat. Add garlic and thyme. Cook, stirring, for 2 minutes or until golden. Using a slotted spoon, transfer garlic and thyme to a small plate. Add bread to oil. Cook, stirring, for 5 minutes or until golden and crisp. Using a slotted spoon, transfer to a plate lined with paper towel. Add haloumi to pan. Cook, tossing occasionally, for 2 to 3 minutes or until golden.
4. Divide soup among serving bowls. Top with croutons, garlic mixture, haloumi, pepitas, extra thyme sprigs and parsley. Drizzle with a little extra oil. Serve.