Pumpkin Soup with Haloumi Croutons


6 serves
40 minutes


Who says Haloumi is just for salads and barbeques? These cheesy croutons are a tasty way to enjoy hot, chewy haloumi on a cold winters’ night.


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1 pack Haloumi
4 Tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
½ tspn ground coriander
1 tspn ground cumin
2 tspn fresh ginger, finely grated
½ tspn ground nutmeg
1kg pumpkin, peeled and diced
1 potato, peeled and diced
1L liquid vegetable stock


1 Heat oil in saucepan and fry onion, garlic & ginger until soft.
2 Add coriander, cumin and nutmeg, stirring for 30 seconds.
3 Add potato and pumpkin and fry for five minutes.
4 Add vegetable stock, bring to the boil. Turn heat to low and simmer for 30 minutes until vegetables are soft.
5 Once slightly cooled, puree the soup with a blender or stick blender.
6 For the haloumi croutons, heat a non-stick frying pan over a high heat. Cut haloumi in slices and fry in pan. Cook until golden underneath then flip and cook until the other side is golden. Remove from heat and transfer to a cutting board. Chop into bite-sized squares.
7 To serve, divide the soup between bowls, top with a drizzle of extra virgin olive oil, haloumi croutons and season with salt and pepper. Sprinkle with pepitas, black sesame seeds and chives if you are feeling extra fancy!

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