Pumpkin Soup with Croutons

Ingredients

Pumpkin 600 g

Potatoes 3

Onion 1

Garlic 3 cloves

Butter 50 g

Olive oil 2 tbsp

Cream 20% 100 ml

Water 1500 ml

Sugar 1/3 tsp

Salt

Pepper

Rye croutons

Wash, dry, peel, and cut the pumpkin and potatoes into cubes approximately 2 x 3 cm.

Peel and finely chop the onion and garlic. Heat the olive oil in a saucepan, add the onion, and fry until translucent. Add the butter and garlic and fry for another 1-1.5 minutes.

Add the pumpkin and potato cubes, sprinkle with sugar, and fry over low heat for 6-7 minutes, stirring occasionally.

 Add 1.2-1.5 liters of water and bring to a boil. Simmer over low heat until the pumpkin and potatoes are tender (approximately 20-25 minutes).

Then blend all the vegetables and add the cream. Season with salt and pepper to taste. Pumpkin soup goes well with small rye croutons.

Enjoy!