From a Pot: Creamy Pumpkin Soup with Croutons

Pumpkin Soup

• Hokkaido Pumpkin: 500 g

• Onion: 1

• Carrot: 1

• Vegetable soup base: 400 ml

• Salt: 1 tsp

• Pepper: 0.5 tsp

• Thyme: 0.5 tsp

• Paprika powder: 0.5 tsp

• Oil: 1 tsp

Topping

• Bread: 2

• Cashew Nuts: 20 g

• Olive oil: 1 tsp

• Garlic powder: 0.5 tsp

• Salt: 0.3 tsp

1. Cut the pumpkin in half and remove the seeds with a spoon. Cut it into wedges or chunks.
2. Cut the carrot and onion into small pieces.
3. In a large pot, heat up the oil and sauté the onion for about 2 minutes. Then stir in the pumpkin and carrot and on a medium heat cook for about 5 minutes while mixing with a wooden spoon,
4. Add in the spices and vegetable soup broth. Cover with a lid and bring to a boil. Then reduce the heat to low and let it simmer for about 20 minutes.
5. Blend the soup until smooth. If needed, add additional water or soup broth to get desired consistency.
6. Serve warm with a crunchy topping.

1. Cut about two pieces of bread into chunks. In a pan, heat up olive oil and add in the bread, cashew nuts and spices. Cook on a medium heat for about 5 minutes.