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[GAP RECIPE] Pumpkin Soup with Ciabatta Croutons
with crème fraîche & 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
The pumpkin seed is the champion among seeds and nuts due to its high magnesium content. Among other benefits, this mineral is essential for healthy blood pressure.
Ingredients
½ piece
Onion
½ piece
Garlic
½ piece
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 piece
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]
to taste
Salt and pepper
1.5 tablespoon
[Plant-based] butter
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.
- In the meantime, dice the carrot. Peel or thoroughly wash the sweet potatoes and cut into rough pieces.
- Add the pumpkin, carrot, sweet potato half of the garlic and half of the thyme to the pot. Fry for a further 3 - 4 minutes.
- Deglaze with the white balsamic vinegar and the honey, then add the stock. 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 for 6 - 8 minutes so as to make croutons. Season to taste with salt and pepper.
- Blend the cooked vegetables into a smooth soup using an immersion blender. Add a splash of water if needed, and season with salt and pepper.
- Melt 1.5 tbsp butter per person in a small pan over medium heat. Fry the sage and garlic for 3 – 4 min, stirring. When the butter foams and turns golden brown, remove from heat.
- Add the pumpkin seeds in the last 1 - 2 minutes.
- Serve the soup in bowls or deep plates.
- Garnish with the crème fraîche.
- Top with the croutons, sage and pumpkin seeds, along with the rest of the thyme.
