Pumpkin Soup with Ciabatta Croutons
with crème fraîche, pumpkin seeds & lentils- Soja
- Tarwe
- Gerst
- Gluten
- Haver
- Rogge
- Sesamzaad
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
- Gluten
- Pinda's
- Noten
- Sesamzaad
- Ei
- Melk (inclusief lactose)
- Mosterd
There is a special ingredient in your box! Our crème fraîche comes from Klaas' dairy farm. Here, the cows decide for themselves when they want to be milked.
Ingredients
½ piece
Onion
½ piece
Garlic
2.5 g
Fresh thyme
(Contains: Selderij, May contain traces of allergens)
150 g
Diced pumpkin
75 g
Sweet potato
50 g
Red split lentils
(Contains: Gluten, May contain traces of allergens)
10 g
Pumpkin seeds
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens)
½ piece
Wholegrain ciabatta
(Contains: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten, May contain traces of allergens, Soja, Tarwe, Gerst, Gluten, Haver, Rogge, Sesamzaad)
25 g
Crème fraîche
(Contains: Melk (inclusief lactose))
½ piece
Carrot
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]
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.
- Add the pumpkin, garlic and half of the thyme to the pot. Fry for a further 3 - 4 minutes.
- Peel or thoroughly wash the sweet potato and the carrot. Cut both into rough pieces.
- Deglaze with the white balsamic vinegar and the honey, then add the stock, the sweet potato, the carrot and the lentils. Cover with the lid and boil for 12 - 15 minutes.
- Cut the ciabatta into 1cm cubes.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the ciabatta with the pumpkin seeds for 6 - 8 minutes so as to make croutons. Season to taste with salt and pepper.
- When the vegetables are done, remove from the heat and use an immersion blender to process into a smooth soup. Blend in an extra splash of water if you'd prefer the soup to be less thick.
- Blend two thirds of the crème fraîche into the soup, then serve in bowls or deep plates.
- Garnish with the rest of the crème fraîche.
- Top with the croutons and pumpkin seeds, along with the rest of the thyme.
