Pumpkin soup with herb croutons

Name: Pumpkin soup with herb croutons
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Hokkaido pumpkin (about 750 g); 1 Onion; 1 TABLESPOON Butter; 1 TEASPOON Coriander seeds; 7-10 Tbsp sweet paprika, salt, pepper; 1 TABLESPOON Vegetable broth (instant); 1 collar flat leaf parsley; 1⁄2 Federation Mint and chives; 2 Garlic cloves; 7-9 TABLESPOONS Olive oil; 1 thin baguette (approx. 175 g)

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Hokkaido pumpkin (about 750 g)
1 Onion
1 TABLESPOON Butter
1 TEASPOON Coriander seeds
7-10 Tbsp sweet paprika, salt, pepper
1 TABLESPOON Vegetable broth (instant)
1 collar flat leaf parsley
1⁄2 Federation Mint and chives
2 Garlic cloves
7-9 TABLESPOONS Olive oil
1 thin baguette (approx. 175 g)

Directions

1
For the soup, wash the pumpkin, quarter it and scrape out the seeds with a tablespoon. Cut the pumpkin and its skin into large pieces. Peel and chop the onion.
2
Heat butter in a large pot. Fry the onion and coriander seeds over medium heat. Add pumpkin and steam briefly. Sprinkle with 1 tsp. paprika and sauté. Add 1 l water and bring to the boil.
3
Stir in broth. Cover and simmer for 15-20 minutes.
4
Wash the herbs, shake dry and pluck the leaves. Peel garlic and chop roughly. Puree half the herbs, garlic and 2 tbsp. oil with a hand blender. Coarsely chop the remaining herbs or cut the chives into long rolls.
5
For the croutons, cut the bread into 2 cm pieces. Heat 5-7 tablespoons of oil in a large frying pan. Fry the bread in it until it is golden brown and crispy on all sides - it should remain soft inside. Finally, stir in the herb oil well.
6
Season croutons with a little salt and pepper.
7
Finely puree the soup with a hand blender. Season to taste with salt and pepper. If it is too thick, add some water and season again. Serve with croutons and other herbs. Yoghurt tastes good with it.