🍽️ Pumpkin Soup with White Bread Croutons

Name: Pumpkin Soup with White Bread Croutons
Total time: 30 min
Yield: 4 servings
Ingredients: 4 small pumpkin (with yellow flesh); 1 onion; 30 g butter; 150 g whipping cream; 100 g sour cream; 4 slices toast bread; 2 tbsp butter; 4 tbsp beetroot juice; salt (pepper)

706 kcal · 30 min · 4 servings

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Ingredients

4 small pumpkin (with yellow flesh)
1 onion
30 g butter
150 g whipping cream
100 g sour cream
4 slices toast bread
2 tbsp butter
4 tbsp beetroot juice
salt (pepper)

Instructions

1. Wash the pumpkins thoroughly and dry them. Cut off the top part, including the stem, to use as a lid. Remove the flesh, discard the seeds, and cut the flesh into bite-sized pieces. Cut a thick slice off the bottom so the pumpkin stands stably.
2. Peel the onion and cut it into fine cubes. Heat the butter in a pot, sweat the onions briefly, and add the pumpkin flesh. Pour in 1/4 liter of water and let the mixture simmer gently over low heat for 20 minutes.
3. Fourteen minutes before the end of the cooking time, stir in two-thirds of the cream. Fill the soup into the hollowed-out pumpkins. Stir in the crème fraîche and garnish with the remaining cream and a little beetroot juice.
4. Cut the toast slices into cubes for the croutons. Fry them in the hot butter until golden brown on all sides. Serve them together with the soup.

Nutrition per serving

kcal: 706
Protein: 20 g · Fett/Fat: 32 g · Carbs: 82 g