Hokkaido pumpkin soup with sage croutons

Ingredients for 4 servings:

• 1 m.-sized pumpkin(s) (Hokkaido)
• 4 large potatoes, floury
• 1 onion(s), finely diced
• 4 tbsp vegetable broth (yeast-free, e.g. from a health food store)
• 2 tbsp Maggi or other liquid seasoning
• 1 shot of Cremefine for cooking or crème fraîche or sour cream
• 3 slice(s) of bread(s) (e.g. spelled bread)
• 1 tbsp sage, dried
• some margarine for frying
• n. B. water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

First, thinly slice the skin off the pumpkin (you can eat it, but I find it too stringy and it takes longer to cook). Then cut it in half and use a tablespoon to scoop out the seeds and fibers. If you like, you can save the seeds and roast them later. Then cut the pumpkin into pieces. Peel and slice the potatoes. Place everything in a large pot and add enough cold water to just cover. Cover and bring to a boil briefly. Add the vegetable stock. Then, with the lid on, simmer over low heat until everything is tender (about 25 minutes, check the quantity). Meanwhile, finely chop the onion and sauté it in a little margarine over low heat until lightly golden. When the pumpkin and potatoes are soft, puree them with a hand blender and then add the onions. If you don’t like chunks, you can add them first and puree them. Season the soup with Maggi and Cremefine, bring back to a boil until bubbling, then turn off the heat. Cut the bread slices into cubes and toast them with a little margarine over medium heat, sprinkling the sage over them. Ladle the soup into deep bowls and sprinkle with the croutons. Serve quickly.