Hokkaido pumpkin soup with rosemary croutons and pepper balsamic vinegar

Ingredients for 4 servings:

• 1 Hokkaido pumpkin(s)
• 1 m.-sized potato(s)
• 2 carrots
• 1 apple
• ½ onion(s) or 1 shallot
• 1 garlic clove(s)
• 500 ml water and 1 cube of vegetable stock (for 500 ml)
• 2 slices of bread
• salt and pepper
• chili oil
• rosemary
• Pepper – Balsamic vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegan, vegetarian, quick and easy

Cut the pumpkin into small pieces and remove the seeds. Peel the potatoes and onion, then chop them into small pieces along with the carrots and apple. Sauté the onion and garlic clove in a little oil, then add the pumpkin, potatoes, carrots, and apple and sauté for a few minutes. Pour in the vegetable stock, bring to a boil, and simmer for 15-20 minutes, until all ingredients are soft. Let the soup cool and puree in a blender or blend in a saucepan with an immersion blender until creamy. Meanwhile, cut the bread slices into small pieces and fry until lightly browned, seasoning with chili, salt, pepper, and rosemary. Bring the soup back to a boil, season with salt, pepper, and other spices of your choice, ladle into bowls, drizzle with a little pepper-balsamic vinegar, and scatter the croutons on top. You can also find the recipe on my blog at: http://vegaliferocks.de/kuerbissuppe/