Ingredients
- Serves 4
Preparation
- Wash, peel, and dice the potatoes. Dice the pumpkin as well.
- Finely chop the onion and sauté it in 1 tbsp of butter in a large pot. Add the potatoes and pour in the broth. Bring to a boil. After about ten minutes of cooking, add the pumpkin and let it simmer gently for another 15 minutes.
- Meanwhile, cut the white bread into small cubes and toast them in some butter until golden brown.
- Blend the cooked vegetables in the pot using an immersion blender. Add the crème fraîche and whisk until smooth. Bring the soup to a boil once more. Season with salt, pepper, and nutmeg. Serve the soup and sprinkle the toasted bread cubes on top.
- Tip: Before blending, add a little pumpkin seed oil to the soup for a subtle nutty flavor.
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