@hannahwilding_ started the halloumi croutons on soup and if you haven’t tried it, you MUST.
Recipe, serves 3-4; 1 pumpkin cut into cubes Olive oil 1 garlic bulb Handful of sage Handful of rosemary 2 tbsp Mornflake Oat Bran 1/4 tsp cumin 500ml water (add more depending on desired consistency) 1 stock pot
TO TOP A few squares of halloumi Crispy sage Chilli oil Caramelised pumpkin seeds
1. Preheat your oven to 180°C. 2. Chop your carved pumpkin into chunks, then add to a baking tray with plenty of olive oil, salt and 3. Cut the top off your garlic bulb, drizzle with olive oil and place in the centre of your baking tray wrapped in foil. Bake this for 40 minutes, or until 4. Add your pumpkin to a blender and squeeze your confit garlic out of its case, then blend with your liquid, stock, herbs, spices and Mornflake Oat Bran, then pour into a pan to heat – you may need to do this in parts if your blender is too 5. Heat until warm, then prep your toppings. You can add more liquid if you like your soup thinner 6. Fry your halloumi in a pan, and make your caramelised pumpkin seeds by heating in a saucepan with some maple 7. Season your soup, then add to a bowl and top with your halloumi, sage, chilli oil and crispy seeds. Store the rest in the fridge for up to 5 days.
