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Pumpkin Soup with Croutons

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Preparation
25 min.
Cooking
60 min.
Тotal
85 min.
Servings
4
"Not just a soup but a culinary fantasy come true."

Ingredients

  • chicken broth - 1
  • pumpkins - 1, medium
  • onions
  • cinnamon - 1/4 tsp
  • black pepper
  • ginger
  • cloves - 5 - 6
  • nutmeg - 1/4 tsp
  • butter
  • brown sugar - 1 tbsp
  • liquid cream - 1 cup
  • bread - 4 slices
  • coriander - green
measures

How to make

Halve the pumpkin and bake it until soft, with the cut side facing down. Then scrape out the insides with a spoon and grind to a paste in a blender, or with a mixer. Heat the oven to 390°F (200 °C). Mix the butter with 1 tablespoon brown sugar and 1/4 teaspoon cinnamon and smear this mixture onto 4 slices of bread.

Once toasted, cut them into cubes. Saute the onions in a little butter until soft. Add 2 cups (0.5 liter) of chicken broth and once boiling, turn off the heat and leave it to stew for 15 minutes. Blend the mixture and add another 2 cups (0.5 liter) of broth, 2 cups (500 g) pumpkin puree, 1/2 tsp cinnamon, black pepper and ground ginger, 5-6 cloves and 1/4 teaspoon of ground nutmeg.

Once boiling, turn off the heat and leave it to simmer for 10 minutes, stirring the entire time. Serve the pumpkin soup with 1 tablespoon liquid cream and the croutons, with coriander leaves on top.

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