🍽️ Creamy Pumpkin Soup with Spiced Toast

Name: Creamy Pumpkin Soup with Spiced Toast
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g pumpkin flesh; 2 spring onions; 1 tbsp oil; 100 ml white wine; 200 g vegetable broth (from the jar); 3 tbsp whipping cream; 1 tbsp butter; 4 slices baguette; 2 tsp cinnamon; 2 tsp chili powder; Salt (pepper)

314 kcal · 30 min · 4 servings

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Ingredients

300 g pumpkin flesh
2 spring onions
1 tbsp oil
100 ml white wine
200 g vegetable broth (from the jar)
3 tbsp whipping cream
1 tbsp butter
4 slices baguette
2 tsp cinnamon
2 tsp chili powder
Salt (pepper)

Instructions

1. Cut the prepared pumpkin flesh into small cubes.
2. Wash the spring onions and slice them into thin rings.
3. Heat the oil in a pot.
4. Sauté the onion rings in the hot oil for a short time.
5. Add the pumpkin cubes to the pot.
6. Season the mixture with salt and pepper.
7. Deglaze the mixture with wine and broth.
8. Simmer the soup with the lid on for 15 minutes.
9. Puree the ingredients with a hand blender until smooth.
10. Stir the cream into the soup.
11. Bring the soup back to a brief boil.
12. Finally, adjust the seasoning of the soup with salt and pepper.
13. Heat the butter in a frying pan.
14. Place the baguette slices in the pan and toast them until golden brown.
15. Sprinkle cinnamon and chili powder over the hot bread.
16. Halve the toasted bread slices.
17. Place the bread pieces into deep soup bowls.
18. Pour the hot soup over the bread.

Nutrition per serving

kcal: 314
Protein: 6 g · Fett/Fat: 17 g · Carbs: 26 g