Pumpkin Soup with Homemade Croutons
Allergens:
Barley
•Oats
•Rye
•Sesame
•Soy
•Wheat
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time
Cooking Time
DifficultyEasy
Ingredients
/ Serving 2 people
1 piece
Garlic
1 piece
Onion
10 g
Fresh thyme
600 g
Diced pumpkin
1 piece
Wholegrain ciabatta
(Contains Barley, Oats, Rye, Sesame, Soy, Wheat May be present Egg, Gluten, Milk, Mustard, Tree nuts)
100 g
Organic crème fraîche
(Contains Milk)
Not included in your delivery
1 piece
Low sodium vegetable stock cube
1200 milliliters
Boiled water
3 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2040 kJ
Calories488 kcal
Fat36.1 g
Saturated Fat13.2 g
Carbohydrate28.3 g
Sugar11.3 g
Dietary Fiber13.2 g
Protein9.9 g
Salt1.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Soup pan with lid
•Food Processor
•Tall-Sided Pan
Cooking Steps
1
- Boil the water (see pantry for amount).
- Chop the onion and crush or mince the garlic.
- Pull the thyme leaves off the stems.
2
- Heat 2 tbsp olive oil in a lidded soup pot over medium-high heat. Add half of the onion and garlic and fry for 4 - 5 minutes.
- Add the diced pumpkin and half of the thyme, then fry for 3 - 4 minutes.
- Crumble in the stock cube and pour in the boiled water.
- Cover with the lid and boil gently for 30 minutes, or until the squash is soft.
3
- Cut the bread into 1cm cubes.
- Heat the rest of the olive oil in a frying pan over medium-high heat and fry the bread for 6 - 8 minutes so as to make croutons. Season to taste with salt and pepper.
- Take the soup pot off the heat and use an immersion blender to blend the soup until smooth.
- Add two-thirds of the crème fraîche and mix well, seasoning to taste with salt and pepper.
4
- Serve the soup in bowls or on deep plates.
- Top the rest of the crème fraîche.
- Garnish the soup with the croutons and the rest of the thyme.