Pumpkin Tomato Soup with Croutons

Ingredients

• 700 g butternut squash
• 1 onion
• 3 Garlic cloves
• 500 g tomatoes
• 2 tbsp Rapeseed oil
• Salt
• Pepper
• 750 ml vegetable stock
• 4 slices whole‑grain toast
• 2 tbsp olive oil
• 8 stalks chives

Instructions

1. 1.

   Clean, peel, seed and cube the pumpkin; peel and chop the onion and garlic. Blanch the tomatoes in boiling water, shock them in cold water, peel, quarter, core and roughly chop.

2. 2.

   Heat rapeseed oil in a pot and sauté the onions and garlic for 2 minutes until translucent. Add the pumpkin and tomatoes, pour in stock, and simmer over medium heat for 20 minutes. Blend with an immersion blender, strain if desired, and season with salt and pepper.

3. 3.

   Meanwhile, cube the bread, heat olive oil in a pan, and fry the cubes until crisp brown. Wash the chives, dry them, and finely chop a few stalks.

4. 4.

   Serve the soup in bowls, topping each with croutons and chopped chives, and serve hot.