Fall is the most comfortable time of the year – so what could be better than coming home and enjoying a warm pumpkin soup? Crispy toast or bread croutons are a side dish and complete the autumn dish perfectly.
Seasonal cooking continues to be a trend in kitchens. Especially in the autumn months, the pumpkin with its enormous biodiversity is a classic. In November, butternut squash is ideal for autumn dishes:as a vitamin supplier of beta-carotene, vitamins C and A, it is a real booster in the cold months and prevents colds.
Delicious pumpkin soup recipe
Ingredients
For the soup:
1 large butternut squash, peeled, deseeded and cut into pieces (about 1.25 kg flesh)
1 garlic clove
Celery stalks, chopped
1 onion, chopped
750 ml vegetables or chicken, depending on your taste
Salt and pepper
For the croutons:
3 slices of white bread
Garlic salt or grains
Chili flakes
Sunflower or olive oil
Preparation:
For the soup, put the chopped butternut squash together with the garlic clove in a large frying pan and heat it in the hot oven at 200°C for 1 hour. The pumpkin-garlic combination develops a unique aroma for the later soup. Once the squash begins to crumble around the edges, remove the casserole from the oven and transfer the contents to a large saucepan. Add celery, onions, vegetables or chicken and squeeze in remaining garlic if necessary. Bring the soup to a boil and simmer for half an hour. Season with salt and pepper.
For the croutons, carefully cut the bread into cubes of about 1 cm. Fry these in hot oil in a pan with the garlic and chili flakes until golden brown and let the croutons drain on absorbent kitchen paper.
Garnish the soup with the croutons, add a dollop of crème fraiche or Greek yogurt for the finishing touch and enjoy.
Hint: In order for the pumpkin to taste fresh, make sure it still has a stem when you buy it. The knock test also helps. If the pumpkin sounds hollow, it is ripe.
