Ingredients for 4 Persons
For the croutons
100 g white bread, best from the day before
3 tablespoons Hela tomatoes ketchup
1 teaspoon Hela Thyme, grated
½ TL Hela Garlic, granulated
½ TL Salt
2 tbsp olive oil
For the soup
800 g Hokkaido pumpkin
125 g potato
1 small onion
1 tbsp olive oil
2 tablespoons Hela tomatoes ketchup
1 ½ TL Salt
125 ml coconut milk
Besides
4 tablespoons soy yoghurt or conventional yoghurt
2 tbsp pumpkin seeds
2 tsp pumpkin seed oil
Preparation
For the croutons
- Cut white bread into 1 - 1 ½ cm large cubes. with ketchup, thyme, garlic powder and salt and leave to soak briefly.
- Place olive oil in a hot pan, croutons on medium to high heat for 8 minutes.
roast crispy, stirring frequently. Then remove from the pan and set aside to the other side.
For the soup
- Cut pumpkin and potato into coarse pieces, chop onion coarsely. Pour olive oil into a hot pot, heat onion over medium heat for 3 minutes until translucent. Stir in ketchup and caramelise for 1 minute.
- Add pumpkin and potatoes, season with 1 teaspoon salt and cook at medium heat for 3 minutes until roast. Stir from time to time.
Deglaze with 750 ml water, bring to the boil and cook at low to medium heat for 10 minutes, then puree finely.
Stir in coconut milk, season to taste with the remaining salt and serve with soy yoghurt or sour cream, pumpkin seeds and pumpkin oil topped.
