Creamy pumpkin soup with cinnamon croutons and feta cheese
Creamy pumpkin soup with crispy bread croutons flavoured with cinnamon, vegan feta cheese, pumpkin seed oil and rosemary
Yield: 2 people
Materials
creamy pumpkin soup:
- olive oil extra virgin
- 1 onion
- 500 g pumpkin f.e. hokkaido
- 50 ml vegan white wine
- 400 ml vegetable broth
- 50 ml vegan soy or oat cream or coconut milk
- 1 tsp cinnamon
- ½ tsp ginger powder
- pinch of nutmeg
- ½ bay leaf dried
- salt & pepper
cinnamon croutons:
- 40 g vegan butter
- 80 g whole-grain bread
- 2 rosemary branch
- 2 tsp cinnamon
toppings:
- 100 g vegan feta cheese or any other vegan cheese
- 2 rosemary branchs
- pumpkin seed oil or extra virgin olive oil
Instructions
- Cut the onion into small cubes and the pumpkin into medium sized pieces. Heat the olive oil in a high pot and roast the onion cubes until glazed. Add the pumpkin pieces and roast everything while stirring for 3-5 minutes without burning anything.
- Add the white wine, let it boil down a little bit and pour the pumpkin pieces with the vegetable stock to the pot. Add the spices and cook the soup for 20 minutes until the pumpkin is soft.
- In the meantime, melt the vegan butter for the cinnamon croutons in a frying pan and let it brown lightly. Cut the wholemeal bread into cubes with a length of 1 cm. If the vegan butter is browned lightly, you can add the bread cubes, the cinnamon, some salt and the rosemary branchs and stir everything well. Let the bread cubes fry in the pan on medium heat for 5-10 minutes until crispy. Stir sometimes: nothing should burn, but the croutons should get a brown crispy crust on the outside.
- Mix the soft boiled pumpkin with a hand blender to a creamy soup without any pieces. Then add the vegan cream and season everything again with salt & pepper. Lightly boil the soup for 3 minutes.
- Put the pumpkin cream soup in a deep plate or soup bowl and top it with the warm cinnamon croutons, crushed vegan feta, rosemary branchs and pumpkin seed oil or cold pressed olive oil.