How to make
Coarsely chop the pumpkin, onion and potatoes. Put them in a pot and pour about 600 ml of water. Add salt and leave the vegetables to cook through.
Once they are ready, pour the broth and blend, until a smooth mixture is obtained.
Add the spices, pour about 3 1/3 tbsp (50 ml) of the cream and leave it to bubble for a while. Remove it from heat. Cut the bread into small cubes. Place them on a tray lined with baking paper.
Sprinkle them with the spices and drizzle them with oil/olive oil. Mix well with your hands to mix the flavors.
Put them in the oven at 430°F (220°C) for about 10 minutes, or until they become golden and crispy.
Finely chop the dried tomatoes. Serve the soup hot, sprinkled with dried tomatoes and crunchy croutons.
For a richer flavor, add more cream to each serving of pumpkin soup.
The cream of pumpkin soup with dried tomatoes and croutons is very tasty.
