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🍲 Creamy Pumpkin Tomato Soup with Crispy Croutons

282 kcal · 30 min · 4 servings

Ingredients

• 700 g Butternut squash
• 1 onion
• 3 garlic cloves
• 500 g tomatoes
• 2 tbsp rapeseed oil
• salt
• pepper
• 750 ml vegetable broth
• 4 slices whole wheat toast
• 2 tbsp olive oil
• 8 stalks chives

Instructions

1. 1. Peel the pumpkin and remove the inside including the tough fibers.
2. 2. Cut the pumpkin flesh into small cubes.
3. 3. Peel the onion and the garlic.
4. 4. Finely chop the onion and the garlic.
5. 5. Pour boiling water over the tomatoes.
6. 6. Shock the tomatoes immediately in cold water to loosen the skin.
7. 7. Remove the skin from the tomatoes.
8. 8. Cut the tomatoes into quarters.
9. 9. Remove the seeds from the tomatoes.
10. 10. Roughly chop the tomatoes.
11. 11. Heat the rapeseed oil in a large pot.
12. 12. Sauté the onions and garlic over medium heat for 2 minutes.
13. 13. Cook the onions and garlic until they are soft and translucent.
14. 14. Add the pumpkin and the tomatoes.
15. 15. Fry everything for another 2 minutes.
16. 16. Pour in the broth.
17. 17. Let the soup simmer over medium heat for 20 minutes.
18. 18. Puree the mixture finely with a hand blender.
19. 19. Strain the soup through a sieve if you want it to be extra creamy.
20. 20. Season the soup with salt and pepper to taste.
21. 21. Cut the bread into small cubes.
22. 22. Heat the olive oil in a frying pan.
23. 23. Fry the bread cubes over medium heat until they are golden brown and crispy.
24. 24. Wash the chives.
25. 25. Shake the chives dry.
26. 26. Finely chop a few stalks of chives.
27. 27. Distribute the hot soup onto the plates.
28. 28. Sprinkle the soup with the crispy croutons.
29. 29. Sprinkle the soup with the fresh chives.
30. 30. Serve the dish immediately.

Nutrition per serving

• kcal: 282
• Protein: 7 g · Fett/Fat: 16 g · Carbs: 27 g