Pumpkin Soup with Sage Beurre Noisette & Croutons
with crème fraîche, thyme & pumpkin seeds- Soja
- Tarwe
- Gerst
- Gluten
- Haver
- Rogge
- Sesamzaad
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
Build your perfect festive feast with our special Christmas selection! This delicious soup is one of many recipes you can mix and match to create your ideal holiday meal. Browse all the options in the Christmas category.
Ingredients
½ unit
Onion
½ unit
Garlic
½ unit
Carrot
150 g
Diced pumpkin
75 g
Sweet potato
2.5 g
Fresh thyme
(May be present: Selderij)
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
½ unit
Wholegrain ciabatta
(Contains: Soja, Tarwe, Gerst, Gluten, Haver, Rogge, Sesamzaad May be present: Noten, Ei, Gluten, Melk (inclusief lactose), Mosterd)
5 g
Fresh sage
(May be present: Selderij)
25 g
Crème fraîche
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
300 milliliters
Low sodium vegetable stock
½ tablespoon
White balsamic vinegar
½ teaspoon
Honey [or plant-based alternative]
25 g
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Chop the onion and crush or mince the garlic.
- Discard the thyme stalks and finely chop the leaves.
- Heat a drizzle of olive oil in a soup pot over medium-high heat. Fry the onion for 2 - 3 minutes.
- Peel or thoroughly wash the carrot and the sweet potato, then cut both into rough pieces.
- Add the pumpkin, the carrot, the sweet potato and half each of the garlic and thyme to the soup pot. Fry for 3 - 4 minutes.
- Deglaze with the white balsamic vinegar, then add the honey and the stock.
- Boil for 12 - 15 minutes, covered.
- Meanwhile, cut the ciabatta into 1cm cubes.
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the ciabatta for 6 - 8 minutes so as to make croutons.
- Season to taste with salt and pepper, then set aside.
- Use an immersion blender to process the vegetables into a smooth soup.
- Add a splash of water as necessary if it seems too thick, then season to taste with salt and pepper.
- Keep the soup warm until serving, covered.
- Meanwhile, tear the sage leaves off of the stems.
- Melt the butter in a small frying pan over medium heat.
- Fry the sage with the rest of the garlic for 2 - 3 minutes.
- Add the pumpkin seeds and fry for 1 - 2 more minutes.
- When the butter foams and turns golden-brown, remove the pan from heat.
- Serve the soup in bowls or deep plates.
- Top with the crème fraîche and the croutons.
- Garnish with the sage, the pumpkin seeds and the rest of the thyme.
- Drizzle with the sage beurre noisette to finish.
