Potato soup with pumpkin and croutons

Ingredients

• 600 grams pumpkin
• 1 onion
• 800 grams potato starchy varieties
• 2 tablespoons butter
• 800 milliliters vegetable broth
• salt
• pepper
• 2 teaspoons thyme
• 2 slices of toast bread
• 2 cloves of garlic
• 4 tablespoons sour cream or cream

Preparation method (receipt)

Peel the pumpkin and dice. Peel and chop the onion. Melt 1 tablespoon of butter , sauté the onion, add the pumpkin and fry for 3 minutes. Add potatoes and pour the vegetable broth, bring to a boil, salt and pepper, season with thyme, cook for 20 minutes. Mash soup into a puree and add the sour cream, cook for another 2-3 minutes. Dice the toast bread, melt the butter and fry the bread until golden brown, add the garlic. Pour the soup in plates and serve with croutons.