🍽️ Creamy Pumpkin Soup with Crunchy Croutons

Name: Creamy Pumpkin Soup with Crunchy Croutons
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g pumpkin flesh; 100 g floury potatoes; 2 shallots; 2 garlic cloves; 1 small red chili pepper; 2 tbsp rapeseed oil; 1 l vegetable broth; 4 slices toast bread; 2 tbsp butter; 1 lemon (juice and zest); 1 tsp ras el-hanout; salt; pepper (from the mill); 125 ml whipping cream

313 kcal · 30 min · 4 servings

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Ingredients

500 g pumpkin flesh
100 g floury potatoes
2 shallots
2 garlic cloves
1 small red chili pepper
2 tbsp rapeseed oil
1 l vegetable broth
4 slices toast bread
2 tbsp butter
1 lemon (juice and zest)
1 tsp ras el-hanout
salt
pepper (from the mill)
125 ml whipping cream

Instructions

1. Cut the pumpkin flesh into small cubes.
2. Peel the potato, the shallots, and the garlic.
3. Dice the potato, the shallots, and the garlic finely.
4. Rinse the chili under running water.
5. Remove the seeds from the chili and chop it finely.
6. Heat the oil in a large pot.
7. Sauté the shallots, garlic, and chili in the hot oil until translucent.
8. Add the pumpkin and the potato to the pot.
9. Sauté the vegetables briefly.
10. Deglaze the mixture with the broth.
11. Simmer the soup over medium heat for 15 to 20 minutes until the vegetables are tender.
12. Remove the crusts from the toast bread.
13. Dice the toast bread into small pieces.
14. Fry the bread cubes in the butter in a pan until crispy on all sides.
15. Season the croutons with the lemon zest, ras-el-hanout (a spicy spice blend), salt, and pepper.
16. Remove the croutons from the pan and set them aside.
17. Puree the soup finely with a hand blender.
18. Stir the cream into the soup.
19. Season the soup to taste with lemon juice, salt, and pepper.
20. Serve the soup garnished with the crunchy croutons.

Nutrition per serving

kcal: 313
Protein: 5 g · Fett/Fat: 22 g · Carbs: 22 g