🍲 Creamy Pumpkin Soup with Savory Herb Croissants

Name: Creamy Pumpkin Soup with Savory Herb Croissants
Total time: 30 min
Yield: 4 servings
Ingredients: onions 2 pcs.; carrots 2 pcs.; hokkaido pumpkin 800 g; butter 2 tbsp; vegetable broth 800 ml; parsley, fresh 20 g; chives, fresh 20 g; cream cheese, plain 150 g; herbs of Provence, dried pinch; salt pinch; puff pastry 2 pcs.; pepper, black ground pinch

250 kcal · 30 min · 4 servings

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Ingredients

onions 2 pcs.
carrots 2 pcs.
hokkaido pumpkin 800 g
butter 2 tbsp
vegetable broth 800 ml
parsley, fresh 20 g
chives, fresh 20 g
cream cheese, plain 150 g
herbs of Provence, dried pinch
salt pinch
puff pastry 2 pcs.
pepper, black ground pinch

Instructions

1. Halve the onions and peel them. Cut them into coarse cubes.
2. Wash the carrots and peel them. Cut them into large pieces.
3. Wash the pumpkin and trim off the ends.
4. Cut the pumpkin in half.
5. Scoop out the seeds with a spoon.
6. Cut the pumpkin halves into coarse cubes.
7. Melt the butter in a pot over medium heat.
8. Sauté the onions for about 2 to 3 minutes until translucent.
9. Add the carrots and pumpkin cubes.
10. Sauté the vegetables for about 2 minutes.
11. Preheat the oven to 190 degrees Celsius with top and bottom heat.
12. Prepare the vegetable broth according to the package instructions.
13. Pour the broth into the pot.
14. Bring the mixture to a boil.
15. Let the soup simmer covered on medium heat for about 25 minutes.
16. Stir the soup occasionally.
17. Thoroughly wash the parsley and chives.
18. Shake the herbs dry.
19. Cut the chives into fine rings.
20. Pluck the parsley leaves from the stems.
21. Chop the parsley finely.
22. Mix the cream cheese with the herbs de Provence in a bowl.
23. Season the mixture well with salt.
24. Fold in half of the chopped herbs.
25. Take the puff pastry out of the fridge.
26. Unroll the pastry on baking paper.
27. Cut the pastry into 6 equal triangles.
28. Spread 1 tablespoon of the cream cheese-herb mixture on each triangle.
29. Roll the triangles from the wide side to the narrow side.
30. Place the croissants on a baking sheet.
31. Drizzle the croissants with a little oil.
32. Sprinkle the herbs de Provence on top.
33. Bake the croissants for about 13 to 16 minutes until golden brown.
34. Puree the pumpkin soup finely when the baking time is almost over.
35. Season the soup with salt and pepper to taste.
36. Remove the croissants from the oven.
37. Fill the soup into deep plates.
38. Sprinkle the remaining fresh herbs over the soup.
39. Enjoy!

Nutrition per serving

kcal: 250
Protein: 6 g · Fett/Fat: 14 g · Carbs: 28 g