Pumpkin cream soup with walnuts and croutons
Today, I prepare the cream soup enriched with walnuts, the supreme dried fruit, which has high energy value and many nutritional characteristics. It is rich in polyunsaturated acids, which are excellent for the human body
Additionally, we’ll prepare croutons toasted in a pan with the herbs I prepare.
You’ll find the preparation of the cream soup both in the traditional way and with the Thermomix.

Thought for you:

Cost: Very economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Boiling, Cooking with kitchen robot
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

Ingredients

for the cream soup

10 oz pumpkin (diced)
7 oz potatoes (diced)
3.5 oz onion
2 tbsps extra virgin olive oil
2 tsps broth cube (vegetable)
3.5 oz walnuts (shelled)
14 oz bread (stale)
1 clove garlic
1 sprig rosemary
3 tbsps extra virgin olive oil
2 tbsps roast herbs

Pumpkin cream soup with walnuts and croutons

Tools

Pan Or the Thermomix
Pot
Immersion blender
Bowl
Knife

Preparation: Pumpkin cream soup with walnuts and croutons

We will prepare the croutons in the same way for both preparations

Cut the bread into pieces, place it first in a bowl, add the extra virgin olive oil and herbs, and mix with your hands.
Transfer the bread to a large pan along with the whole garlic clove and rosemary sprig.
Turn the heat on high and stir. Let it toast to your taste.
The first thing to do is peel all the vegetables.
Finely slice the onion, while the pumpkin and potatoes should be cut into cubes.
Put the extra virgin olive oil and onion in a pot and let it flavor for 3 minutes, then add the pumpkin and potatoes. Stir.
Pour about 300 grams of water and the vegetable broth cube, cover, and let it cook for about 20 minutes.
Then blend.
Pour the cream soup into a bowl, add the walnuts, and accompany with the croutons.
Here is the Pumpkin Cream Soup with Walnuts and Croutons ready in traditional cooking.
Peel all the vegetables.
Cut the pumpkin and potatoes into cubes.
Put the roughly chopped onion in the Thermomix jug and chop for 6 sec. speed 5. Gather with the spatula and add 30 grams of extra virgin olive oil.
Flavor for 2 min at 230°F speed 1.
Add the diced pumpkin and potatoes to the jug.
Pour 300 grams of water and 2 teaspoons of broth cube.
Let it cook for 20 Min at 212°F speed 1.
Blend for 15 sec at speed 5.
Serve the cream soup in a bowl, add the walnuts, and accompany with the croutons.
Here is the Pumpkin Cream Soup with Walnuts and Croutons ready with Thermomix.