Pumpkin Soup with Cheese Croutons

For the pumpkin soup with cheese croutons, peel the pumpkin and cut into cubes.

Melt butter in a saucepan, add pumpkin cubes and sauté, add a splash of red wine vinegar and a pinch of sugar. Add whipped cream and soup. Cook in a closed saucepan over low heat for about 20 minutes, blend with a hand blender, season with pepper and salt.

Fry the slices of white bread in a frying pan with a little butter until lightly browned on both sides, place on a baking tray, sprinkle with the grated cheese, some chopped parsley and the pumpkin seeds. Bake over high heat.

Serve pumpkin soup with cheese croutons hot!

Preparation Tip:

If you use Hokaido pumpkin for pumpkin soup with cheese croutons, you do not need to peel it - but should wash it carefully and preferably use pumpkin from organic farming!

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