Bloody pumpkin soup with crispy ghost heads

Name: bloody pumpkin soup with crispy ghost heads
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 fresh pumpkin; 1 onion; 2 toe garlic; 4 slice white casino bread; 2 el traditional olive oil; 1 liter water warm; 2 vegetable stock; 75 ml tomato juice pack 1 liter

Halloween soup with pumpkin, onion and garlic.

Ingredients

Kitchen Stuff

1 blender

Directions

Halve the pumpkin and remove the seeds and the stringy inside with a spoon. Cut the halves into pieces and cut the flesh unpeeled into cubes.
Chop the onion, press the garlic and remove the crusts from the bread.
Heat the oil in a soup pot and fry the onion and garlic.
Fry the pumpkin cubes over medium heat for 5 minutes. Add warm water and bouillon tablets.
Bring the soup to a boil and cook for 15 minutes. Puree the soup with the hand blender and season with salt and pepper.
Roast the bread in 2-3 min. Golden brown in a toaster. Cut the bread into a scary figure like a ghost head. Spoon the soup into the bowls.
Serve the toasted creche bread with the soup. For a bloody effect: pour the tomato juice in a stream into the soup, but do not stir.

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Nutrition

265Calories

Sodium11% DV260mg

Fat15% DV10g

Protein10% DV5g

Carbs12% DV35g

Fiber16% DV4g

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