Pumpkin Soup with Ciabatta Croutons
with crème fraîche, pumpkin seeds & lentils
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Onion
½ piece
Garlic
2.5 g
Fresh thyme
(May be present: Selderij)
150 g
Diced pumpkin
75 g
Sweet potato
50 g
Red split lentils
(May be present: Gluten)
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
½ piece
Wholegrain ciabatta
(Contains: Soja, Tarwe, Gerst, Gluten, Haver, Rogge, Sesamzaad May be present: Gluten, Noten, Ei, Melk (inclusief lactose), Mosterd)
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.
