Pumpkin soup with croutons

Ingredients for 4 servings:

• 400 g pumpkin flesh, cleaned and weighed (Hokkaido)
• 150 g pumpkin flesh, cleaned and weighed (Butternut)
• 2 onions, white
• 2 garlic cloves
• 4 tbsp oil (peanut oil)
• 800 ml vegetable stock
• 4 spring onions
• 2 tbsp crème fraîche
• 2 tsp lemon juice
• 4 slices of toast (whole grain)
• 2 small chili peppers, pitted
• Salt and pepper, white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely chop the onions and garlic. Heat 1 tablespoon of peanut oil in a saucepan and fry the onions until translucent, adding the garlic a little later. Add the diced pumpkin flesh and fry briefly. Deglaze with the vegetable stock and bring the soup to a boil. Cover and simmer over medium heat for about 5 minutes, until the pumpkin is soft. In the meantime, clean the spring onions and slice them into thin rings. Purée the soup with a hand blender. Season with salt and pepper. Stir in the crème fraîche and lemon juice. Toast the bread and then dice it. Cut the chili pepper into thin strips. Heat the oil with the chili strips and briefly toast the bread cubes in it. Serve the soup with the spring onion rings and chili croutons.