Pumpkin cream soup with wheat croutons
4 servings
30 minutes
Pumpkin cream soup with wheat croutons is a delicate and warming dish infused with the spirit of Italian cuisine. Its roots trace back to the traditions of Tuscan cooks who value simple yet flavorful ingredients. The velvety texture of pumpkin combined with creamy softness and the aroma of nutmeg creates a perfect harmony of taste. This symphony is complemented by crispy croutons infused with garlic and fresh herbs. The cream soup not only delights the taste buds but also fills you with coziness – ideal for cool evenings when you want to immerse yourself in the warmth of home cooking. It works well as a standalone dish or as an exquisite appetizer to a main meal and pairs excellently with a glass of white wine.
1
We clean the pumpkin inside and out, cut it into small pieces, add water, and cook until it becomes soft.
- Pumpkin: 900 g
2
Cut the bread into 1 cm cubes and bake in the oven at 180°C for 10 minutes.
- White bread: 50 g
3
In a blender, mix garlic, herbs, and olive oil. Use the resulting mixture to spread on the croutons just taken out of the oven.
- Garlic: 1 clove
- Green: 1 bunch
- Extra virgin olive oil: 50 ml
4
Put butter and flour in a pot. Mix everything over medium heat until the butter melts. Then add milk and heat until boiling, stirring occasionally.
- Butter: 25 g
- Wheat flour: 1 tablespoon
- Milk: 0.5 l
5
Blend the cooked pumpkin into a smooth mixture. Add it to a pot with milk. Season with nutmeg and salt. Once the mixture boils, cook it on medium heat for a couple of minutes.
- Pumpkin: 900 g
- Ground nutmeg: pinch
6
We serve the ready soup in bowls, garnished with a mixture of herbs, garlic, and oil made earlier. We serve croutons separately.
- Garlic: 1 clove
- Green: 1 bunch
- Extra virgin olive oil: 50 ml
- White bread: 50 g