Creamy Pumpkin Soup with Bread Croutons

Ingredients

• 150 g starchy potatoes
• 1 Carrot
• 800 g muskmelon pumpkin (or other culinary pumpkin)
• 1 onion
• 1 Garlic clove
• 3 tbsp butter
• 1 tbsp curry powder
• 800 ml vegetable broth
• 30 g pumpkin seeds (2 tbsp)
• 2 slices whole‑grain bread
• 100 ml whipping cream
• 50 g crème fraîche
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Peel, peel and wash the pumpkin, potatoes, and carrot. Dice the potato and carrot. Halve the pumpkin, remove the seeds and strings, and dice the flesh. Peel and finely chop the onion and garlic.

2. 2.

   Heat 1 tbsp butter in a pot and sauté the onion with garlic for 2 minutes over medium heat until translucent. Add the diced pumpkin, carrots, and curry powder, stir and cook for another 2 minutes. Pour in the broth, add the potatoes, bring to a boil, then reduce to low heat and simmer for 25–30 minutes.

3. 3.

   While the soup simmers, toast the pumpkin seeds in a dry pan until fragrant. Remove and let cool. Dice the bread. In the same pan, melt the remaining butter and fry the bread cubes over medium heat until golden brown. Drain on paper towels.

4. 4.

   After cooking, puree the soup finely. Stir in cream, crème fraîche, and additional broth if needed for desired consistency. Bring to a boil again and season with salt, pepper, and freshly grated nutmeg.

5. 5.

   Serve the hot soup in bowls, topped with pumpkin seeds and croutons.