Pumpkin cream soup with croutons

Ingredients for 2 servings:

• 1 m.-sized pumpkin(s), (Hokkaido)
• 1 onion(s)
• 600 ml vegetable stock
• salt and pepper
• nutmeg
• 80 ml cream
• Oil (sunflower oil and olive oil)
• 3 slices of toast
• 1 tsp seasoning salt (French fries salt)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash, deseed, and chop the pumpkin. The Hokkaido pumpkin variety has a distinct advantage here: the skin can stay on! Chop the onion and brown it in sunflower oil until golden brown, then add the pumpkin flesh and fry everything for 2-3 minutes, stirring constantly. Pour in enough vegetable stock to just cover the pumpkin. Bring to a boil and simmer for about 40 minutes. Then puree with a hand blender and stir in the cream. Season with salt, pepper, and a pinch of nutmeg. For the croutons, dice the bread (if you don’t like the crust, trim it off) and toast in olive oil until light brown and crispy, seasoning with French fry salt. Ladle the soup into cups or bowls and serve sprinkled with croutons.