Pumpkin Cream Soup with Croutons and Pumpkin Seeds
Soups • European
Description
Pumpkin cream soup topped with croutons and pumpkin seeds.
Ingredients
- Olive Oil 4 spoons
- Onion 2 heads
- Pumpkin 0 lbs
- Chicken Broth 25 fl oz
- Cream (40%) 5 fl oz
- Sourdough Bread 4 pieces
- Shelled pumpkin seeds to taste
Step-by-Step Guide
Step 1
In a pot, heat half of the olive oil over medium heat. Add the finely chopped onion and sauté until soft, about 5 minutes, without allowing it to brown.
Step 2
Peel the pumpkin, remove the seeds, and cut it into small pieces. Add it to the onions and sauté for 8-10 minutes, until the pumpkin starts to become tender and golden brown, stirring occasionally.
Step 3
Pour in the broth, season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes, until the pumpkin is very tender.
Step 4
Pour in the cream, bring to a boil, remove from heat, and blend with an immersion blender until smooth.
Step 5
While the soup is cooking, remove the crusts from the bread. Tear the bread into small pieces or cut it into cubes. In a skillet, heat the remaining olive oil and toast the bread pieces until they are crispy. Add a handful of seeds and lightly toast them.
Step 6
Ladle the soup into bowls and top with seeds and croutons.
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