Pumpkin & Barramundi Soup with Indian Spiced Croutons Recipe
- Serves 4
- Preparation Time 10MINS
- Cook Time 30MINS
500g pumpkin, peeled and diced
500ml (2 cups) Campbells Real Stock – Fish
1 small onion, diced
1 clove garlic, crushed
1 tsp tomato paste
2 tsp sugar
300g skinless barramundi, diced
20-30 ml cream to finish (yoghurt can also be used)
CROUTONS:
100g diced stale bread roll
15g polyunsaturated margarine
10g chilli powder
10g coriander powder
10g cumin powder
STEP 1 Cook pumpkin in Campbells Real Stock for 15 minutes.
STEP 2 Sweat off onion, garlic, tomato paste and sugar then add to pumpkin mash
STEP 3 Thin angle cut the barramundi and add to pumpkin mix. Check for seasoning and cook for 15 minutes.
STEP 4 Finish with cream.
STEP 5 Garnish with croutons (pan fry diced bread in margarine with chilli, coriander and cumin and toss together until golden brown).
