Pumpkin cream with butter croutons

Name: Pumpkin cream with butter croutons
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 discs Toast; 3-4 tablespoons (20 g each) Butter; 700 g Pumpkin (e.g. nutmeg pumpkin); 1 small onion; 7-10 Tbsp fine sea salt, pepper; 3/4 l Poultry stock or broth; 250 g + 100 g whipped cream; 1 pinch Cinnamon; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 discs Toast
3-4 tablespoons (20 g each) Butter
700 g Pumpkin (e.g. nutmeg pumpkin)
1 small onion
7-10 Tbsp fine sea salt, pepper
3/4 l Poultry stock or broth
250 g + 100 g whipped cream
1 pinch Cinnamon
baking paper

Directions

1
Debark the toast. Dice as small as possible with a sharp knife (approx. 1/2 cm Ø). Melt 1-2 tbsp. butter, mix in bread. Spread the croutons on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: level 1) for about 15 minutes until golden brown. Drain on kitchen paper
2
Cut the pumpkin into slices, remove the seeds and peel. Cut the flesh into 2-3 cm cubes. Peel and finely dice onion. Fry in 2 tablespoons of hot butter in a pot until translucent. Add pumpkin, little salt and 200 ml broth. Bring to the boil, cover and stew for 15-20 minutes. Add 250 g cream and simmer for another 10 minutes
3
Puree the soup. Heat the rest of the stock and gradually add to the pumpkin puree until the desired consistency is achieved. Mix again, sieve if necessary and season to taste with salt, pepper and cinnamon. Beat 100 g cream until stiff. Serve the soup with 1 blob of cream and croutons