Halloumi croutons! That’s all I really need to say, isn’t it? No, but the best part is that the actual soup is completely delicious! Sweet and creamy with the nuttiness of the walnuts shining through – yum! And for those not yet acquainted with the goddess halloumi, she is a salty, super delicious cheese made traditionally from mostly sheep and some goat’s milk, and hailing from Cyprus. Because of it’s high melting point, halloumi is often cooked or grilled, only adding to it’s wonderful-ness.
But back to soup. I love soup. I love that you can make it out of whatever you have on hand, that you can inject so much nutrition into it, and that it is so comforting to enjoy. And you don’t even need teeth, ha ha! Actually with my soups, teeth are required, because I’m all about exciting toppings and side bits that make the soup a bit special.
I’ve added walnuts into this soup, not just for their flavour profile, but for their protein and omega 3 goodness! I like to add them at the very end as specified in the recipe, to protect the delicate oils within the nuts from oxidation with too much heat.
Roasted Pumpkin and Walnut Soup with Salsa Verde and Halloumi Croutons
Serves 2, or one hungry person
1/2 cup raw, unsalted walnuts
3 cups peeled and chopped pumpkin, I like butternut
1/2 brown onion, peeled and diced
2 cups vegetable stock or broth
For the salsa:
1 cup, tightly packed of herbs, roughly chopped – I used a mixture of coriander, mint and parsley
1 small garlic clove, peeled
1 tbs lemon juice
1/4 cup olive oil
A good pinch of sea salt
Preheat oven to 180C / 350F
Pop the walnuts in a bowl and cover …