Pumpkin Soup & Homemade Croutons
A creamy pumpkin soup, enhanced with a hint of nutmeg and served with golden homemade croutons. A simple, comforting recipe perfect for autumn evenings.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the soup: Peel the pumpkin and cut into cubes. Finely chop the onion and sauté it in a pot with olive oil until translucent.
- 2
Add the chopped garlic, pumpkin cubes, and potato cut into pieces. Mix well.
- 3
Pour in 1 liter of water and add the stock cube. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
- 4
Blend until smooth. Stir in the cream, season with salt, pepper, and a pinch of nutmeg if desired. Adjust consistency with a little water or cream. Keep warm.
- 5
Prepare the croutons: Cut the bread slices into small cubes. Mix them with olive oil (or melted butter), garlic powder, salt, pepper, and herbs.
- 6
Spread the croutons on a baking sheet. Bake at 180°C for 8-10 minutes, stirring halfway, or pan-fry for 5 minutes until golden.
- 7
Serve: Pour the hot soup into bowls. Top with crispy croutons. For a finishing touch, drizzle with cream or sprinkle with parsley.
- Butternut squash doesn't need peeling, just remove the seeds. The soup keeps for 2-3 days in the fridge. For a creamier texture, add more cream.
- Variations: Sprinkle grated cheese (like Comté) before serving, or replace nutmeg with curry. Add a carrot during cooking for extra flavor.
- For perfect croutons, use stale bread. Store them in an airtight container to keep them crispy.
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