Cream of Pumpkin Soup with Bread Chips

First preheat the oven to 180 °C. Cut the stale bread into very thin slices using a bread slicer (2-3 slices per serving).

Cover a baking tray with baking paper and spread the bread slices on it. Drizzle with olive oil and toast in a hot oven until golden brown and crispy.

Toast the pumpkin seeds in a coated pan until they begin to crackle. Remove from the pan.

Cut the leeks in half, wash well inside and out, and cut into fine strips. Sauté in butter until translucent. Set some aside for the chowder.

Add the pumpkin cut into small pieces and sauté. Deglaze with white wine. Let it boil down a bit.

Pour in soup. Add the cream and simmer until the pumpkin is soft. Puree finely with a hand blender and season with salt and freshly ground pepper.

Arrange leek strips in deep plates and pour the soup around them.

Garnish the cream of pumpkin soup with pumpkin seeds, a dash of pumpkin seed oil and the toasted bread chips and serve.

Preparation Tip:

The pumpkin seed oil is best to put on the table, so that everyone can still pour themselves. With the pumpkin seed oil pay attention to the origin. It tastes best original Styrian.

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