Pumpkin cream soup with gochujang croutons

Creamy pumpkin soup, where the naturally sweet base of roasted pumpkin is lifted by a gochujang-spiced crunchy crumble for a contrasting kick.

Ingredients:

700 g peeled and diced butternut squash
1 medium red onion, finely chopped
2 tsp minced garlic
1 tsp grated ginger
1 tbsp olive oil
1 tbsp curry powder
800 ml vegetable stock
salt
pepper
1 tsp garam masala
400 g coconut cream
1 tsp Korean gochujang paste (available at Asian grocery stores)
1 tbsp olive oil
250 g Smoked Lentil Salami

Preparation:

Sauté the onion in oil until translucent, then add the garlic and ginger. Season and pour in the stock. Add the diced pumpkin and cook, covered, until tender. Mix the coconut cream with a little hot liquid and add it to the pumpkin. Blend the mixture until smooth.

Sauté the crumbled Smoked Lentil Salami in oil, add the gochujang, and mix thoroughly. Serve sprinkled on top of the soup.

Enjoy!