Pumpkin soup

Pumpkin soup


You need – 

  • Pumpkin – ½ kilo cut into cubes.
  • Onion – 1 small, sliced
  • Butter – 2 tablespoon
  • Garlic clove – 1
  • Chicken stock – 2 cups (Use vegetable stock for vegetarians)
  • Water – 1½   cups
  • Thick cream – 2 tablespoon
  • Salt and paper to taste

For the croutons-
  • Pinch of cinnamon
  • Caster sugar – 1 teaspoon
  • Olive oil – 2 teaspoon
  • Slice of bread – 2, cut into small cubes

How to –
  • In a sauce pan, melt the butter. Once the butter starts to brown a bit add the sliced onion. Stir till the onion is soft and translucent.
  • Add the garlic and continue to cook for about 3-4 minutes or til the onions start to turn brown.
  • Add the pumpkins, stock and the water. Bring it to a boil and simmer for 30 minutes.
  • Season with salt and pepper. Stir and turn off the heat.
  • Put the cooked mixture in a blender draining of the liquid. Set the liquid aside and use it if you want dilute the soup a bit as per your preference.
  • Wait a minute or until the steam is released from the blender. Now carefully blend the hot pumpkin mixture. Add the cream and continue to blend till smooth.
To prepare the croutons –
  • Pre-heat the over to 180 C
  • In baking tray mix the bread cubes with cinnamon, sugar and oil.
  • Bake the croutons for 6-7 minutes or till brown and crispy.
Serving –
  • Pour the soup into serving bowl, sprinkle with the croutons and serve hot.
Pumpkin soup
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