Usuba
Pumpkin Cream Soup with Garlic Croutons
A delicate creamy pumpkin soup with a milk base and crispy croutons. The dish is garnished with an aromatic mixture of garlic, herbs, and olive oil. Nutmeg adds a subtle spiciness.
- Total
- 30 min
- Standard serving
- 405.5 g
Ingredients
Total 9
Instructions
- 1
Step 1
Clean the pumpkin on the outside and inside, cut it into small pieces. Pour with water and cook until soft.
- 2
Step 2
Cut white bread into cubes with 1 cm sides. Bake in the oven at 180 °C for about 10 minutes until golden.
- 3
Step 3
Blend garlic, herbs, and olive oil in a blender. Spread the resulting mixture on croutons immediately after removing from the oven.
- 4
Step 4
Put butter and flour in a saucepan. On medium heat, stir until the butter is completely dissolved. Add milk and heat to a boil, stirring constantly.
- 5
Step 5
Blend the cooked pumpkin with a blender until smooth. Add it to a pot with milk. Season with nutmeg and salt to taste. After boiling, simmer over medium heat for 2 minutes.
- 6
Step 6
Pour the soup into bowls. Garnish with garlic and herb mixture. Serve croutons separately.
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