Pumpkin Cream Soup with Croutons
Ingredients for 4 portions:
- White bread
- Pumpkin seed oil
- 1 onion
- 900 g pumpkin
- 3 cloves garlic
- 1 big potato
- Salt, pepper, turmeric
- Pumpkin seeds
- Sour cream and yogurt
Cut the peeled pumpkin into pieces the size of a chicken egg. Fry the chopped onion with pumpkin seed oil. Add the pumpkin mass and fry together. Add grated garlic and seasonings. Wait until a stable scent, then pour water into the ingredients to cover them completely.
Cut potato and add to the broth. Season, cook until softened.
Prepare croutons while vegetables are being cooked. Cut the white bread into cubes the size of 1×1 cm, put on a baking tray and put into a preheated oven for a while. Cook the croutons so that they had a little crust, while remained soft inside. Then melt 1 tablespoon of butter in a small frying pan and fry the croutons to make them crunchy. Leave the fried croutons to cool down.
Blend the cooked vegetables and, if necessary, add a little water.
Divide the soup between bowls, add sour cream mixed with yogurt and sprinkle with pumpkin seeds, pour a bit of pumpkin seed oil and garnish with croutons.