Pumpkin Soup with Kitchen Herbs Croutons

At the beginning, remove the peel from the pumpkin, remove the fibrous part with the seeds and cut the flesh into cubes.

Remove the skin from the onion and chop finely. In a large saucepan, heat the olive oil and sauté the onion.

Add the diced pumpkin pieces and sauté lightly. Deglaze with vegetable soup, add Fanta Mandarin and simmer for 5-10 minutes.

Grind everything. Peppers rinse, clean, cut into small sticks and add to the pumpkin soup form. Everything again about 10 minutes lightly.

Then add the sour cream and fold in well, but do not let it bubble up any more, otherwise the whipped cream will flocculate. Season to taste with salt, pepper and nutmeg.

For the croutons, chop the un-toasted bread slices into small cubes. Remove the skin from the garlic.

Mix olive oil, Coca-Cola, cracked pepper, salt, garlic, parsley and chervil to make a marinade. Cook this a little in a frying pan over high heat.

Spread the bread cubes evenly in the frying pan and toast them for a few minutes. Then evaporate the remaining liquid at low temperature until the croutons are crispy.

It looks great when a whole, hollowed-out pumpkin serves as a soup bowl.

Time needed : 45 min.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste

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