Pumpkin and apple soup au gratin

Name: Pumpkin and apple soup au gratin
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 big onion; 2 Garlic cloves; 1 (approx. 1.2 kg) Small Hokkaido pumpkin; 1 Apples; 5 Stem(s) Thyme; 2 TABLESPOONS Olive oil; 700 ml Vegetable broth; 300 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 thin slices of farmhouse bread (approx. 30 g each); 50 g grated cheddar cheese; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 big onion
2 Garlic cloves
1 (approx. 1.2 kg) Small Hokkaido pumpkin
1 Apples
5 Stem(s) Thyme
2 TABLESPOONS Olive oil
700 ml Vegetable broth
300 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 thin slices of farmhouse bread (approx. 30 g each)
50 g grated cheddar cheese
baking paper

Directions

1
Peel and finely dice the onion and garlic. Pumpkin clean, wash, halve, remove seeds. Cut pumpkin into pieces. Apple wash, clean, quarter and remove core. Thyme wash, shake dry.
2
Pluck leaves.
3
Heat the oil in a pot. Fry the onion for 3-4 minutes while turning. Add the pumpkin, garlic, apple and thyme, except for a little to garnish, and fry for about 2 minutes. Add stock, bring to the boil, cover and simmer for 25-30 minutes.
4
Puree the soup, add milk, bring to the boil again and simmer for about 6 minutes. Season to taste with salt and pepper.
5
In the meantime cut out stars of any size from the slices of bread. Place the bread stars on a baking tray lined with baking paper. Sprinkle cheese over it and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
6
manufacturer) gratinate for 3-4 minutes. Serve the soup in deep plates. Garnish cheese stars with remaining thyme and add 3 stars each to the soup and serve immediately.