Name: Pumpkin velouté soup with croutons
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: ½ kg pumpkin; 2 medium carrots (peeled); 1 onion; ½ clove garlic; 8–10 cherry tomatoes; 2 tbsp olive oil; ½ liter vegetable stock; 50 ml heavy cream; salt; pepper; 200 g stale bread; 1 tbsp olive oil; 1 tsp thyme; 1 tsp heavy cream (for serving)

Pumpkin velouté soup with croutons

Servings

Preperation

10 minutes

Cooking

30 minutes

Waiting

–

Cut the pumpkin, carrots, onion, garlic and cherry tomatoes into large pieces. Spread them on a baking tray and drizzle with olive oil, salt and pepper.

Cover with parchment paper and aluminum foil and bake at 190°C for 30 minutes until softened. Transfer the roasted vegetables to a blender, add the hot vegetable stock and blend until velvety.

For the croutons, cut the stale bread into small cubes. Spread on a baking tray, add olive oil, salt and paprika and bake at 190°C for 10 minutes until crispy.

Serve the soup hot, with the crispy croutons on top, a few drops of cream and fresh thyme.