Pumpkin cream soup with small butter croutons

Name: Pumpkin cream soup with small butter croutons
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 3 discs Toast bread (approx. 30 g each); 30 g clarified butter; 350 g pumpkin flesh (nutmeg pumpkin); 1 small onion; 40 g Butter or margarine; 7-10 Tbsp Sea salt; 750 ml Poultry stock; 250 g + 4 tablespoons whipped cream; 7-10 Tbsp freshly ground pepper; 1 pinch Cinnamon; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

3 discs Toast bread (approx. 30 g each)
30 g clarified butter
350 g pumpkin flesh (nutmeg pumpkin)
1 small onion
40 g Butter or margarine
7-10 Tbsp Sea salt
750 ml Poultry stock
250 g + 4 tablespoons whipped cream
7-10 Tbsp freshly ground pepper
1 pinch Cinnamon
baking paper

Directions

1
Remove the crusts from the toast, cut the slices horizontally with a sharp knife, cut them into 0.5 cm thin strips and then into as small cubes as possible. Heat clarified butter in a pan, add bread cubes, mix well and spread on a baking tray lined with baking paper.
2
Roast in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1-2) for 12-15 minutes until golden brown. Drain on kitchen paper. Cut the pumpkin flesh into 2-3 cm large cubes. Peel and finely dice onion.
3
Heat the fat in a pot and sauté the onion. Add pumpkin, salt lightly and deglaze with 200 ml stock. Bring to the boil, cover and cook over medium heat for about 15 minutes. Add 250 g cream, simmer for another 10 minutes at low heat.
4
Finely mash. Heat the rest of the stock and gradually pour it into the pumpkin until the soup has the desired consistency. Puree again and pass through a fine sieve.
5
Season to taste with salt, pepper and cinnamon. Whip 4 tablespoons of cream until stiff. Put the pumpkin soup in deep plates and serve with a dollop of cream sprinkled with croutons.