Pumpkin Soup with Garlic Croutons

Melt the butter in a saucepan. Steam the shallot and garlic until translucent, add the pumpkin with the carrots. Fry together for about 5 minutes while stirring. Top up with vegetable stock and cook for about 15-20 minutes until soft. Season with salt, pepper, thyme, sugar and cinnamon.

In the meantime, use a sharp knife to remove the crust from the bread slices and cut into small cubes. Melt the butter in a pan and press the peeled garlic clove into the hot butter using a press, add a little salt. Put the chopped bread cubes in the pan and slowly fry until golden brown while stirring; then remove and set aside.

Add the sweet cream to the saucepan with the vegetables. Remove the soup from the stove and puree it finely with the mixing stick. Possibly season again. Distribute the soup on four soup plates and serve sprinkled with the croutons in the middle. Possibly add a pinch of parsley on top as a color contrast. Good Appetite 🙂