Potato soup with pumpkin and croutons


  • 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.

pumpkins onion potato butter vegetable broth salt pepper thyme toast bread garlic sour cream