Summary

Ingredients

• 600 g pumpkin (se)
• 1 onion (s)
• 800 g potato (s), floury boilin
• 2 tablespoon butter
• 800 ml vegetable stock
• salt and pepper
• 2 teaspoons thyme
• 2 slices toast, (wholemeal toast)
• 2 cloves garlic)
• 4 tablespoon crème fraîche, or cream

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Instructions

1. Core, peel and cut the pumpkin into small cubes. Peel and finely chop the onion. Wash, peel and cut the potatoes into cubes.
2. Heat 1 tablespoon butter in a saucepan and sauté the onions until translucent. Add the pumpkin cubes and cook for 3 minutes. Add the potatoes. Pour in the hot vegetable stock and bring to the 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 the boil and simmer for 2-3 minutes. Salt and pepper.
3. In the meantime, cut the toast into small cubes. Heat the remaining butter in a pan. Brown the bread cubes in it for 5 minutes while turning. Peel and squeeze the garlic cloves and add to the pan. Salt the croutons and remove them from the heat.
4. Put the soup in plates and spread the croutons on top.