Pumpkin Cream Soup
Description
A hearty and aromatic soup. A delicate, velvety, fragrant pureed soup. For my kids, I baked bread bowls using regular yeast dough. From small pieces of dough I shaped octopus tentacles, and used olives for the eyes. This soup looks very appetizing, and the kids happily eat it all up. Croutons are the perfect addition to enhance the flavor. Highly recommended! The soup is ready to serve.
Instructions
- 1
Step 1
Heat olive oil in a skillet, sauté finely chopped onion and diced carrot for two or three minutes.
- 2
Step 2
Cut the bread into pieces, place them on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and put the baking sheet in a preheated oven at medium temperature for 15 minutes. Stir every five minutes.
- 3
Step 3
In a saucepan, cook the pumpkin until done. At the end of cooking, add the roasted vegetables.
- 4
Step 4
Blend the cooked pumpkin with a blender. Serve the puréed soup with croutons in a bread plate.