Crispy pumpkin soup with croutons
Description
A hearty first course. Pumpkin soup is easy and simple to prepare. Serve the hot soup with crispy croutons or toast fried with aromatic herbs and garlic, adding sour cream to the soup and garnishing with fresh herb leaves or seeds. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Peel all the vegetables, rinse them under running water, and cut into medium cubes.
- 3
Step 3
In a heavy-bottomed pot (a small cauldron or casserole dish), heat 2-3 tbsp of olive oil and sauté the onion until golden brown.
- 4
Step 4
Add the potatoes, mix and fry for 3-4 minutes.
- 5
Step 5
Add the carrots and parsley root, mix well.
- 6
Step 6
Add the bell pepper, mix well.
- 7
Step 7
Add the pumpkin. Now stir every 3 minutes, and when the pumpkin pieces become soft, pour in water (enough to cover all the vegetables), bring to a boil, stir the soup, cover with a lid, and cook for 10–15 minutes over medium heat.
- 8
Step 8
Meanwhile, prepare the croutons: melt the butter in the microwave or over low heat in a skillet, add the minced garlic, mix well, and pour this butter over bread cut into squares. Season with coarse salt, sprinkle with hot pepper (optional), mix well, and bake the croutons in the oven for 7–10 minutes at 160°C.
- 9
Step 9
When all the vegetables in the soup become tender, season the soup to taste with salt, pepper, and nutmeg.
- 10
Step 10
Blend in a blender until a smooth pureed soup is obtained.
- 11
Step 11
Serve the pumpkin soup with croutons, cheese cream or sour cream, garnished with almond flakes and fresh basil leaves.