Walloon Pumpkin Soup with Gingerbread Croutons

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Deseed and dice 700 g Hokkaido squash, and roughly chop 1 carrot and 1 onion. Soften everything in 1 tbsp olive oil for 5 minutes.

   5:00
2. 2

   Pour in 800 ml vegetable stock, add 0.5 tsp cinnamon and cook for 18 minutes until soft.

   18:00
3. 3

   Blend the soup until smooth and season to taste with salt.

4. 4

   Dice 1 slice of gingerbread, toast briefly in a frying pan and scatter over the soup as croutons.