For the soup
  • 1 kg pumpkin (1/4 of a whole)
  • 1 onion (sliced)
  • 3 cloves of garlic
  • 50 ml olive oil
  • 100 ml cream
  • 1 bunch of fresh rosemary
  • 1 liter water
  • Salt, pepper

For the crouton
  • 5-6 slices of sliced stale bread
  • 40 gram butter
  • Dry mint, paprika powder, garlic powder, salt


For the soup:
  • Preheat oven to 200°C degrees.
  • Cut the pumpkin into 5 cm slices and layout in a baking tray.
  • Drizzle olive oil on top and roast in the oven for 20-30 minutes until the skin is browned and the texture is soft. If the hard, green skin of the pumpkin is still on, leave it on during the cooking process. It will be much easier to remove after it is cooked.
  • After the pumpkin is fully cooked, let it cool down for another 30 minutes.
  • Using a spoon, separate the pumpkin from its skin.
  • In a deep pan, fry the onions and garlic for 3-4 minutes with a drizzle of olive oil. Add in the pumpkin, water, and 2 sprigs of rosemary and let it simmer for 30 minutes.
  • Take the rosemary off, blend the soup until the texture is very creamy and homogenized.
  • Add the cream and season with salt and pepper.
For the crouton
  • Cut the edges of the bread and slice into small cubes.
  • In a frying pan, melt the butter and add all the spices.
  • Add the bread pieces into the pan and fry in low heat for 10-15 minutes constantly shaking the pan, until the color of each piece is golden brown.
  • Serve the croutons warm on top of the soup and enjoy!

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