John Myers
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Pumpkin and Chilli Soup with Nectarine and Basil Bruschetta
The perfect pumpkin and chilli soup with nectarine and basil bruschetta recipe with a picture and simple step-by-step instructions.
Pumpkin and chilli soup:
- 1 Pc. Hokkaido pumpkin
- 1 Pc. Potato
- 1 Pc. Carrot
- 1 Pc. Onion red
- 900 ml Water
- 125 ml Whipped cream
- 2 tsp Vegetable broth
- 1 tsp Oregano
- 1 tsp Basil
- 0,5 tsp Salt
- 2 tbsp Sunflower oil
- Chilli flakes
- Pumpkin seeds
Nectarine, basil and walnut bruschetta:
- 1 Pc. Ciabatta bread
- 2 Pc. Nectarines
- Olive oil
- 250 g Cream cheese
- 25 ml Milk
- 1 tsp Salt
- Basil
- 5 Pc. Walnuts
- 5 Pc. Basil leaves
- Balsamic Cream
Pumpkin and chilli soup:
- Warm up the pot with oil, cut the onion and immediately add it to the oil so that the onion releases its aroma. Peel the potatoes and carrots, cut into small cubes and add.
- Wash the Hokkaido, cut into small pieces and core (a fork is best). Do not peel the pumpkin! Then put everything together in the pot. Immediately pour in 900 ml of water and add all the spices. Simmer on medium heat for approx. 30 minutes with the lid closed.
- As soon as the potato cubes are cooked and disintegrated, remove the soup from the heat, puree with a hand blender and add the cream. Garnish with ½ teaspoon chilli flakes and ½ teaspoon pumpkin seeds before serving.
Nectarine, basil and walnut bruschetta:
- Cut the ciabatta into 5 slices, brush on both sides with olive oil and roast in the pan for about 3 minutes on both sides, until the slices get a light golden brown.
- Put the cream cheese in a bowl, add the milk, salt and a handful of chopped basil leaves. Mix everything with a fork and spread on the bruschetta.
- Cut the nectarines into slices and spread 3 to 4 of them on the bread. To decorate, place a walnut and a basil leaf on top and pour some balsamic cream over it.
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