Pumpkin cream soup served in bread

Pumpkin cream soup served in bread - a comforting delight, perfect for cool evenings. This recipe is not only a tasty choice but also a way to impress anyone who crosses your threshold. With one main ingredient - pumpkin, rich in vitamins and minerals, this soup is not only delicious but also full of nutritional benefits. Get ready to enjoy a combination of rich flavors and a special appearance!

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 2 hours
Number of servings: 4 servings

Ingredients

For the bread dough:
- 500 g flour
- 1 packet dry yeast
- 1 teaspoon sugar
- 260 ml milk
- 50 g melted butter
- A pinch of salt
- 1 egg
- 2 pitted olives (for eyes)

For brushing:
- 1 egg yolk + 3 tablespoons milk

For the cream soup:
- 1 kg pumpkin, peeled and cut into pieces
- 2 tablespoons olive oil
- 1 finely chopped onion
- 2 cloves garlic
- 1 carrot
- 1 large potato
- 1 liter chicken/vegetable broth
- Salt and pepper, to taste

For serving:
- Croutons (from 3 slices of bread, salt, pepper, spice mix)
- Optional: 125 ml cooking cream

Instructions

Step 1: Prepare the sourdough
Start by preparing the sourdough. In a small bowl, mix 50 ml of warm milk with the dry yeast and teaspoon of sugar. Let the mixture sit for 10 minutes until it becomes frothy. This is an essential step, as the active yeast will ensure a fluffy and delicious bread.

Step 2: Prepare the dough
In a large bowl, sift the flour and make a well in the center. Add the beaten egg, sugar, warm milk, salt, and melted butter. Pour the yeast mixture into the center of the flour. Start kneading the dough until it becomes elastic and no longer sticks to your hands (about 10 minutes).

Step 3: Let the dough rise
Cover the bowl with plastic wrap and let it rise in a warm place, away from drafts, for 90 minutes or until it doubles in volume.

Step 4: Shape the breads
After the dough has risen, knead it a little to release the air and divide it into 4 equal pieces. Each piece will become a small bread with tentacles, resembling a cute little monster. Take a piece from each dough and form 8 tentacles from it, while rounding the rest of the dough and placing it in a baking tray lined with parchment paper. Attach the tentacles to each little bread, you can even make them slightly wavy for a cuter look.

Step 5: Second rise
Let the breads rise for 40-45 minutes. Meanwhile, preheat the oven to 180°C.

Step 6: Prepare the cream soup
In a pan, heat the olive oil over low heat and sauté the chopped onion and carrot for 2-3 minutes. Add the chopped garlic, salt, and pepper, and continue cooking for one minute. Then, add the pumpkin and potato, both cut into cubes. Pour in the chicken (or vegetable) broth and let the ingredients simmer over low heat for 30 minutes until they are well softened.

Step 7: Blend the soup
Once the vegetables are cooked, turn off the heat and let the soup cool slightly. Then, transfer everything to a blender and blend until you achieve a smooth consistency. If you prefer a creamier soup, you can add the cooking cream back into the pot and gently heat it to combine.

Step 8: Bake the breads
Before placing the breads in the oven, brush them with the egg yolk and milk mixture for a golden and appetizing crust. Decorate each bread with two slices of olives, mimicking eyes. Bake the breads for 25 minutes until they are golden and fluffy.

Step 9: Prepare the croutons
While the breads are baking, prepare the croutons. Cut the old bread into cubes, place them on a baking tray lined with parchment paper, drizzle with olive oil, and season with salt, pepper, and herbs (e.g., oregano or rosemary). Bake them in the oven for 15 minutes, stirring every 5 minutes for even browning.

Step 10: Serve
Once the breads have cooled, cut off a lid and scoop out the insides. Fill each bread with warm pumpkin cream soup and serve with crispy croutons on top. This dish not only looks spectacular, but its taste is simply divine!

Helpful tips:
1. Vegan option: This soup can be made vegan by using vegetable broth instead of chicken broth.
2. Variations: You can add a pinch of nutmeg or ginger to enhance the pumpkin flavor.
3. Fresh bread: If you don’t have old bread, you can use fresh bread, but the crouton baking time will be shorter.
4. Care when blending: Be careful when using the blender; the soup can be very hot!

Nutritional benefits:
Pumpkin is an excellent source of vitamins A, C, and E, as well as antioxidants that help strengthen the immune system. It is also high in fiber, which contributes to digestive health.

Frequently asked questions:
1. Can I use other vegetables? Yes, you can add carrots or sweet potatoes to diversify the flavors.
2. How do I store the soup? The cream soup can be stored in the refrigerator in airtight containers for 3-4 days.
3. Is it suitable for children? Yes, it is a healthy and tasty recipe that children will love!

This pumpkin cream soup served in bread is not just a meal, but a culinary experience that brings a touch of joy and warmth in every spoonful. So, don’t hesitate to prepare it for a special evening or to treat yourself and your loved ones!

 Ingredients: dough: 500 g flour, 1 packet of dry yeast, 1 teaspoon sugar, 260 ml milk, 50 g melted butter, a pinch of salt, 1 egg, 2 olives without pits (for eyes), for brushing: 1 egg yolk + 3 tablespoons milk. cream soup: 1 kg pumpkin, peeled and cut into pieces, 2 tablespoons olive oil, 1 finely chopped onion, 2 cloves of garlic, 1 carrot, 1 large potato, 1 liter chicken/vegetable broth, salt, pepper. for serving: croutons (from 3 slices of bread, salt, pepper, mixed spices), optional 125 ml cooking cream.