1 ½ kg pumpkin, peeled and cubed
1 onion, sliced
50 g butter
2 garlic cloves, peeled
1 liter chicken stock
1 liter water
2 tbsp crème fraiche
1 pinch of nutmeg
1 pinch of cinnamon
1 tsp white sugar
1 tbsp olive oil
2 slices of whole-wheat bread , cut into small cubes
2 tbsp maple syrup
salt and pepper
1 saucepan
1 wooden spoon
1 tray
1 blender
1 ladle
1. Step 2: Cook onions and garlic
Place the saucepan on a medium to high heat, and when hot, add the butter, letting it brown a little, followed by the onion. Sweat the onion for about 5 minutes. Now add the garlic, stir, and continue cooking.
2. Step 3: Add the pumpkin and stock
When the onion is slightly brown, add the pumpkin, chicken stock and half of the water. Bring it to a boil, then simmer for 20 to 30 minutes.
3. Step 4: Preheat the oven
Set the temperature to 180ºC or gas mark 4.
4. Step 5: Prepare the croutons
Sprinkle the bread onto the tray then dust with the nutmeg, cinnamon and sugar. Finally, drizzle over the olive oil and mix together until the bread cubes are well coated.
5. Step 6: Bake the croutons
Place the tray in the centre of the oven and bake for 7 minutes. When brown and crispy, remove the croutons from the oven and put to one side.
6. Step 7: Season soup and remove from heat
When the soup has been cooking for roughly 20 minutes, add the maple syrup, season with salt and pepper, stir briefly and take it off the heat.
7. Step 8: Blend the soup
Ladle the soup gradually into the blender. As you go, drain the water back into the pan. This can be added later if necessary. Release the steam from the blender before continuing. Now, pulse the soup two or three times before blending at a medium speed for about half a minute. Add a tablespoon of crème fraiche and blend again. then transfer to another saucepan or bowl Repeat this same process with the remaining pumpkin soup.
8. Step 9: Serve
