Pumpkin Puree Soup with Spiced Croutons
A velvety, delicate and aromatic soup. The taste is perfectly complemented by crunchy croutons. I recommend preparing it! Ingredient quantities are calculated for a four-liter pot.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- pumpkin 1 kg
- onion 200 g
- carrot 150 g
- cream 10-20% 300 ml
- vegetable oil
- salt
- pepper
- bread
- vegetable oil
- spices to taste
Instructions
Step 1 of 15
Finely chop the onion.
Step 2 of 15
Cut the pumpkin into cubes.
Step 3 of 15
Grate the carrot using a medium grater.
Step 4 of 15
Lightly sauté the onion in a pot with vegetable oil.
Step 5 of 15
Add the carrot and sauté slightly.
Step 6 of 15
Add the pumpkin and stir.
Step 7 of 15
Pour in water so that the vegetables are covered. Add salt and pepper.
Step 8 of 15
Cover with a lid, bring to a boil, and cook for 15–20 minutes.
Step 9 of 15
Drain the water. Puree the vegetables (pumpkin, carrot, and onion) with a blender.
Step 10 of 15
Add cream, stir, and remove from heat.
Step 11 of 15
Cut the bread into small cubes.
Step 12 of 15
Pour oil into a pan and add the bread.
Step 13 of 15
Add spices.
Step 14 of 15
Fry until golden brown.
Step 15 of 15
Add the croutons to the soup when serving.