Sheet pan pumpkin soup with halloumi bites

Sheet pan pumpkin soup with halloumi bites

Based on 14 ratings
Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"As sad as I am every time summer comes to an end, there is a bright side: it's finally pumpkin soup season again! This soup is ultra creamy and super easy to make. It's thanks to the Hokkaido pumpkin. It's my absolute favorite not only for its taste, but also because of its edible skin. In addition, everything is cut in no time and goes straight from the oven directly into the blender. It couldn't be easier, right? Spices such as nutmeg, cumin, coriander and cinnamon are perfect for the golden season. f you like it a little bit spicier and more autumnal, you can be more generous with these, too. The crunchy, salty halloumi cubes as a topping make a great contrast to the sweet soup. I also like to supplement the pumpkin with a few carrots. Note, however, that these may need a little longer in the oven. For a vegan version, you can use vegan cream cheese or vegan crème fraîche. A few bread cubes are also great for making delicious croutons, which can be used as a vegan topping to replace or complement the halloumi."

Difficulty

Easy 👌

Preparation

15 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
½ kg
Hokkaido pumpkin
1
red onions
cloves
garlic
125 g
halloumi
37½ g
baby spinach
300 ml
vegetable broth
¼
lemon
100 g
crème fraîche
2 tbsp
olive oil
¼ tsp
ground nutmeg
¼ tsp
ground cumin
¼ tsp
ground cinnamon
¼ tsp
ground coriander
chili flakes (optional)
salt
pepper
bread (for serving)
MetricImperial

Utensils

oven, cutting board, knife, baking sheet, parchment paper, grater, blender

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How-To Videos

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Homemade vegetable stock

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How to cut an onion

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How to zest citrus fruits

Nutrition per serving

Cal534
Fat37 g
Protein14 g
Carb42 g
  • Step 1/4

    Preheat the oven to 200°C/390°F top/bottom heat. Cut pumpkin in half and scrape out the seeds with a spoon and discard (or wash and save for another use). Cut pumpkin into approx. 3 cm/ 1.2 in. cubes. Peel onions and cut into approx. 1 cm/ 0.4 in. wedges. Cut halloumi into approx. 2 cm/ 0.8 in., bite-sized cubes and pat dry.
    • ½ kg Hokkaido pumpkin
    • 1 red onions
    • 125 g halloumi
    • oven
    • cutting board
    • knife

    Preheat the oven to 200°C/390°F top/bottom heat. Cut pumpkin in half and scrape out the seeds with a spoon and discard (or wash and save for another use). Cut pumpkin into approx. 3 cm/ 1.2 in. cubes. Peel onions and cut into approx. 1 cm/ 0.4 in. wedges. Cut halloumi into approx. 2 cm/ 0.8 in., bite-sized cubes and pat dry.

  • Step 2/4

    Place onions and diced pumpkin on a baking tray lined with parchment paper, leaving some space for the halloumi. Drizzle vegetables with olive oil and sprinkle with spices, then mix well. Place halloumi cubes and whole garlic cloves next to them on the tray as well. Bake in the oven for approx. 25–30 min. Meanwhile, grate the zest of the lemon. After approx. 15 min., remove the garlic cloves and let cool. Continue baking remaining vegetables until tender and halloumi is golden brown. Remove from oven and turn off the oven.
    • 2 tbsp olive oil
    • ¼ tsp ground nutmeg
    • ¼ tsp ground cumin
    • ¼ tsp ground cinnamon
    • ¼ tsp ground coriander
    • cloves garlic
    • ¼ lemon
    • baking sheet
    • parchment paper
    • grater

    Place onions and diced pumpkin on a baking tray lined with parchment paper, leaving some space for the halloumi. Drizzle vegetables with olive oil and sprinkle with spices, then mix well. Place halloumi cubes and whole garlic cloves next to them on the tray as well. Bake in the oven for approx. 25–30 min. Meanwhile, grate the zest of the lemon. After approx. 15 min., remove the garlic cloves and let cool. Continue baking remaining vegetables until tender and halloumi is golden brown. Remove from oven and turn off the oven.

  • Step 3/4

    Carefully transfer the pumpkin and onion from the tray to a stand blender. Add the garlic by cutting open the roasted cloves and squeezing the contents from the skins. Leave the halloumi on the tray and return to the oven to keep warm. Add hot vegetable broth, crème fraîche and juice of half a lemon to the vegetables in the blender. Blend the soup until smooth. Taste, season with salt and add more of the spices used if necessary.
    • 300 ml vegetable broth
    • lemon
    • 100 g crème fraîche
    • blender

    Carefully transfer the pumpkin and onion from the tray to a stand blender. Add the garlic by cutting open the roasted cloves and squeezing the contents from the skins. Leave the halloumi on the tray and return to the oven to keep warm. Add hot vegetable broth, crème fraîche and juice of half a lemon to the vegetables in the blender. Blend the soup until smooth. Taste, season with salt and add more of the spices used if necessary.

  • Step 4/4

    Once the soup has reached the desired consistency, pour into serving bowls. Place a handful of baby spinach in the center of each and top with the halloumi pieces from the oven. Garnish with chili flakes, pepper, lemon zest and a drizzle of olive oil. Serve with bread, if desired.
    • 37½ g baby spinach
    • chili flakes (optional)
    • salt
    • pepper
    • bread (for serving)

    Once the soup has reached the desired consistency, pour into serving bowls. Place a handful of baby spinach in the center of each and top with the halloumi pieces from the oven. Garnish with chili flakes, pepper, lemon zest and a drizzle of olive oil. Serve with bread, if desired.

  • Enjoy your meal!

    Sheet pan pumpkin soup with halloumi bites

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