George Erotokritou
Suitable for vegetarians
October 29, 2022
Halloween Pumpkin Soup with Halloumi Bites!
Prep Time
30
mins
Cook Time
40
mins
Serves
2
Ingredients
- 2 tablespoons of Olive oil
- 1 kg of butternut pumpkin (peeled)
- 1 Onion (finely chopped)
- ½ leek (finely chopped)
- 900 ml Vegetable broth
- 1 tablespoon of Butter
- 2 Potatoes (chopped, thinly sliced)
- 1 teaspoon fresh thyme (finely chopped)
- 2 cups of Charalambides Christis Dairy Cream
- Salt & Pepper
For the Halloumi Bites
- 2 packages of Charalambides Christis Halloumi
- 3 spoons of Flour
- Sunflower oil for frying
Instructions
- Cut the pumpkin into thin slices.
- Heat the olive oil in a large saucepan and fry the pumpkin until it softens slightly. Then, add the onion and the leek and fry them.
- Add the vegetable broth, the butter, the potatoes and thyme into a pot and boil on high heat until the vegetables are cooked.
- When they are ready, blend the soup in a blender until it forms a smooth texture.
- Put the soup back in the pot, add the dairy cream and season with salt and pepper. Give it another boil and it's ready.
For the Halloumi Bites
- Take the halloumi out of the packages and put them in the freezer for 2 hours to firm up well. Then in a large deep frying pan, heat the oil.
- Cut the halloumi into thin slices using a mandoline or a sharp knife. Then after the slices have been floured, take them from the flour and throw them in the pan to fry them until crispy. Remove them with a slotted spoon and place them on absorbent paper.
- Finally, serve the soup with halloumi bites.
Tip: You can add ginger zest for a more intense flavour.