Italian Pumpkin Cream Soup

We have taken for all our three soups and also for the other recipes the firm-fleshed nutmeg pumpkin, the thin-skinned hokaido pumpkin fits just as well. However, the soup can be cooked just as well with the Styrian oil pumpkin or possibly our quite normal gardener’s pumpkin.

Cut the pumpkin flesh into cubes and sauté it with the chopped onion and the finely diced garlic in hot olive oil. Season with salt and pepper, cover with clear soup. Add the sprigs of herbs – but first pluck the leaves from the basil and put them aside. Add a dash of balsamic vinegar. Gently simmer the soup for half an hour, until the pumpkin has almost completely separated. Remove the herb stems, whisk the soup until smooth, and re-season from scratch.

To serve, roast the garlic croutons: to do this, dice the baguette slices by centimeters and fry them gently in hot oil until golden brown. Only at the end, press the garlic – otherwise it will burn and taste bitter – and add the coarsely chopped sage leaves.

Crumble the Parmesan into small crumbs and sprinkle over the soup together with the croutons. Finally, spread decorative blobs of balsamic vinegar evenly over the top.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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