Summary

Ingredients

• 500 g pumpkin meat
• 1 onion (s)
• 1 clove garlic
• 1 tomato (s)
• 50 g butter
• 2 sprigs thyme
• 0.5 liter ½ vegetable stock
• 100 ml sweet cream
• 2 slices toast, (wholemeal toast)
• salt and pepper

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Instructions

1. Chop the pumpkin flesh, onion, garlic and tomato and sauté in 30 g butter.
2. Top up with 0.5 liters of vegetable stock, add the sprigs of thyme and cook for 30 minutes.
3. Puree the soup, but first remove the thyme sprigs. Add the cream and season with salt and pepper.
4. Cut the toast into cubes and roast in 20 g butter until golden brown and pour over the soup.