Pumpkin Cream Soup with Toasted Croutons

Besides its cheerful color, you can delight yourself with a bowl of creamy pumpkin soup packed with nutrients and vitamins. You can prepare it with any type of squash, zucchini, and the decoration is only limited by your imagination. Toasted croutons are a perfect match, but diced bacon also works well. For a vegan version, use plant-based cream.

 

Ingredients (for 4 people):

1 medium-sized pumpkin, peeled and diced (approx. 1 kg)

4-6 medium-sized potatoes (or sweet potatoes), diced (approx. 800 g)

1 large onion

3 cloves of garlic

2 tbsp olive oil

Salt, pepper to taste

200 ml cooking cream (for a plant-based version, use creamy coconut cream)

 

Serving tips:

Diced bacon

Diced bread toasted in olive oil

Toasted pumpkin seeds, sunflower seeds

Sprouts (e.g., onion sprouts)

Instructions:

 

1. Heat the olive oil in a pot, then sauté the finely chopped onion. When it is almost golden brown, add the garlic and sauté for another 1-2 minutes.

2. Add the diced pumpkin and potatoes to the pot, pour in enough water to cover them, and season to taste.

3. Cook the vegetables until tender (about 20-40 minutes), then add the cream and blend until smooth.

4. Serve with your chosen topping.