Hearty pumpkin soup with baked croutons

Name: hearty pumpkin soup with baked croutons
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Dutch
Ingredients: 500 g fresh pumpkin; 3 slice Brown bread coarse eg Burgundian pumpkin; 1 toe garlic; 1 onion; 2 el traditional olive oil; 600 ml water; 1 dried laurel leaves; 1 chicken stock cube; 3 el unsalted butter or margarine; 125 g creme fraiche

Dutch pumpkin soup, for the firm appetite.

Ingredients

Kitchen Stuff

1 hand blender or food processor

Directions

Clean the pumpkin and cut into cubes. Cut the slices of bread into cubes and peel the garlic. Chop the onion.
Heat the olive oil in a soup pan and fry the onion until it looks glassy.
Spoon the squash of pumpkin and fry while stirring on high heat until the onion and pumpkin turn brown.
Pour the water into the pumpkin and add the bay leaf and the stock cube. Stir well and bring to a boil. Let gently simmer for 10-15 minutes.
Heat the butter in a frying pan with a non-stick coating and fry the bread cubes. Squeeze half the garlic clove above the cubes.
Season with salt and pepper. Remove the bay leaf from the soup pan and puree the soup with the hand blender or in the food processor.
Stir in the crème fraîche and season with salt and pepper. Sprinkle the soup before serving with the croutons.