Preparation Time : 30 minutes
Cooking Time : 15 minutes
Serving : 4 to 6 members
Description
As usual , I was just going through one of the foodie groups I am a member of ( chef at large ) and came across a post where they had baked bread cups to serve soup in . Just went head over heels with the idea , scrolling down another post …with a soup bowl made with buns . This version seemed better practically , visually and make cooking fun . Already it was soup and sandwich for dinner so just added the soup bowl bun as well . Made the soup bowl with burger buns and did a little thinking to get the bun crisp and a bit hard to stand and hold the soup in it . Finally brushed with butter and baked to crisp and it worked perfect . I recommend these soup bowl buns to impress your guests . Made pumpkin soup to celebrate the short span of winter we have at my place as its cold now . ( I know it sounds wired as Nellai and the word cold are far apart from each other ) . The pumpkin soup recipe is Donna hays which I had hastily transcribed from one of her telly shows . The soup was warm , smooth , velvety and a perfect comfort winter soup . The caramelised Ingredients mingle beautifully with the slight sweetness of the honey .The hot soup just gets soaked in to the side walls of the soup bun giving a soft gooey melt in mouth bread and breaks down to bits of crisp bread that can be dipped into the soup and had . Who ever said ” stylish meals have to cost the earth ” try out this versatile winner with oohs and aahs guaranteed .
Ingredients | Quantity |
|---|---|
| Pumpkin | 2 wedges seeds removed |
| Onion | 1 large whole with the skin |
| Olive oil | 1 tablespoon |
| Salt | to taste |
| Garlic flakes | 3 whole with the skin |
| Chicken stock | 4 1/2 cups , ( dilute 2 chicken stock cubes ( i used maggi chicken stock cubes ) in 4 1/2 cups of warm water ) |
| Cream | 1 cup |
| Honey | 1 tablespoon |
| Pepper | to taste |
| Coriander leaves | to garnish |
| Sour cream / hung curd | to garnish |
Method
- Apply olive oil over the cut pumpkin , onion and garlic flakes .
- In a greased baking tray , place the pumpkin , onion and garlic . Sprinkle salt to taste over and bake in a pre heated oven at 220 degree Celsius for one hour .
- The pumpkin , onion and garlic should be caramelised nicely . Scoop out the flesh of the pumpkins . Peel the onion and garlic flakes and set aside to cool .
- Blend the pumpkin flesh , onion , garlic with one cup of chicken stock to a smooth gooey textured purée .
- Pour the purée into a non – stick sauce pan and add the remaining chicken stock , cream and honey . Mix well and bring to boil .
- Keep stirring . Season with salt and pepper to taste .
- Serve hot with a garnish of coriander leaves and sour cream .
Soup Bowl Buns
- Cut the top of a burger bum horizontally to get a thin lid .
- Scoop out the inner flesh of the buns lower part creating a hollow well but with a thick base and sides .
- Butter the lid on both aides and the hollow bowl of the bun inside , out , all around , bottom and the base .
- Preheat the oven to 200 degree Celsius and bake the buttered buns and lid for 10 – 15 minutes until the lid and hollow base gets crisp and a bit brown .
- Remove and keep covered in a foil paper until required to serve .
- Pour the hot soup and garnish , serve and enjoy .
Can grease the Bun with olive oil as well .
