Pumpkin Soup
Healthy, because
Even smarter
The high potassium content in the pumpkin regulates the water balance of the whole body. The dietary fibres in wholemeal bread are good for the intestines and stimulate digestion.
Of course, the pumpkin and tomato soup can also be prepared with other types of pumpkin or refined with chilli powder or cayenne pepper for more seasoning.
Ingredients
- for the croutons
- 4 slices Toast
- 2 Tbsps Garlic butter
- 1 Tbsp olive oil
- scallions (for garnish)
- for the soup
- 700 grams Pumpkin
- 1 onion
- 3 garlic cloves
- 500 grams Tomatoes
- 2 Tbsps butter
- salt
- freshly ground peppers
- 750 milliliters Vegetable broth (instant)
- 4 Tbsps Whipped cream
Preparation steps
Peel and remove the seeds from the pumpkin. Cut the flesh into large strips. Peel and chop the onion and garlic. Blanch the tomatoes for a few seconds. Peel, quarter, core and cut the tomatoes into small pieces.
Heat the butter in a pan. Saute the onions and garlic. Add the pumpkin and tomatoes and saute briefly. Pour in the broth and cook for about 20 minutes. Puree the soup and pour through a sieve. Season with salt and pepper. Stir in the sour cream.
Cut the white bread into cubes. Heat the butter and oil in a pan. Fry the bread crumbs until crispy.
Pour the soup in bowls. Sprinkle with croutons and chives and serve hot.
