Pumpkin Soup with Seeds and Croutons

Ingredients

• 1 kg pumpkin
• 3 tbsp Rapeseed oil
• 500 ml vegetable broth
• 100 g heavy cream
• Salt
• Pepper
• Cayenne pepper
• nutmeg
• 1 tbsp White Wine Vinegar
• 30 g pumpkin seeds (2 tbsp)
• 2 slices spelt whole‑grain bread

Instructions

1. 1.

   Clean, wash, halve, seed the pumpkin, remove the flesh and cut into small cubes. Heat 1 tbsp oil in a pot and sauté the pumpkin over medium heat for 2–3 minutes; add broth and vinegar, then simmer everything for 8 minutes.

2. 2.

   Take out a handful of pumpkin cubes if desired. Add cream and blend all with an immersion blender. Season with salt, pepper, and a pinch of cayenne pepper. Return the pumpkin cubes to the soup.

3. 3.

   Roast the pumpkin seeds in a pan over medium heat while stirring until fragrant. Dice the bread into small cubes. Heat the remaining oil in a pan and toast the bread cubes over medium heat until golden brown.

4. 4.

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