Pumpkin velouté soup with croutons

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)

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.

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Pumpkin velouté soup with croutons

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