Potato and pumpkin soup with croutons

Ingredients for 6 servings:

• 600 g pumpkin(s)
• 1 onion(s)
• 800 g potatoes, floury
• 2 tbsp butter
• 800 ml vegetable stock
• salt and pepper
• 2 tsp thyme
• 2 slices of toast (wholemeal toast)
• 2 garlic cloves
• 4 tbsp crème fraîche, or cream

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Deseed and peel the pumpkin, and cut into small cubes. Peel and finely chop the onion. Wash, peel, and dice the potatoes. Heat 1 tablespoon of butter in a saucepan and sauté the onions until translucent. Add the pumpkin cubes and sauté for 3 minutes. Add the potatoes. Pour in the hot vegetable stock and bring to a boil. Season the soup with salt, pepper, and thyme, cover, and simmer for 20 minutes. Then puree the soup. Stir in the crème fraîche, bring to a boil, and simmer for 2-3 minutes. Season with salt and pepper. Meanwhile, cut the toast into small cubes. Heat the remaining butter in a pan. Brown the bread cubes for 5 minutes, stirring occasionally. Peel and press the garlic cloves, and add them to the pan. Season the croutons with salt and remove from the heat. Ladle the soup into bowls and top with the croutons.