Cream of Pumpkin and Tomato Soup on Crispy Pumpkin Seed Bread

For the cream of pumpkin and tomato soup: peel the garlic cloves, clean the leeks and cut them into small pieces. Melt butter in a saucepan and sauté both until light brown. Peel the pumpkin and tomatoes, remove the seeds, dice and add. Pour in the beef broth and cook the vegetables until tender. Add marjoram and the bay leaf for seasoning. Remove the bay leaf before pureeing. Finely puree the soup with a hand blender and season to taste with salt, lemon juice and pepper. For the chowder: whisk the egg with the flour until there are no lumps. Stir the cream cheese with the chopped pumpkin seeds, salt and season with a little parsley. Spread bread slices thickly with the cream and layer all four slices on top of each other. Then cut into strips and turn in the egg. Fry in deep fat until crispy and drain well on paper towels.

Preparation Tip:

Nutmeg pumpkins stand out for their beautiful color, but a Hokkaido pumpkin is also a good choice.Serving suggestion: Arrange hot soup in square plates, top with pieces of bread and drizzle with pumpkin seed oil.

Related Recipes:

Amarena Poppy Seed CakeFor the Amarena Poppy Seed Cake, beat eggs, orange juice and sugar until foamy, about 8 minutes. Mix flour... Ice Cream RecipesBasic recipe: Beat egg yolks with sugar until creamy and very pale yellow. In another baking bowl, whip... Pumpkin and Ham DumplingsFor the pumpkin and ham dumplings, first prepare the dumplings. Put all ingredients in a bowl, gradually add... Baked Potatoes with Herring SaladFor baked potatoes with herring salad, first preheat the oven to 200 °C top and bottom heat. Brush 4 pieces... Green FrittataFor green frittata, sort the spinach, wash it in plenty of cold water and let it steam, covered and not... Green Vegetable Pasta with Lemon SauceFor the green vegetable pasta with lemon sauce, first wash sugar snap peas, clean and cut in half diagonally... Rosemary Chicken Au GratinCarve the chicken, wash, season with salt and pepper and sprinkle with rosemary. Roast for about 45 minutes in... Branzino in Sage Salt Crust with Herb PotatoesFor the branzino in sage salt crust with herb potatoes, mix coarse sea salt with egg white and sage flowers... Green Veggie Pizza with AsparagusFor the green veggie pizza with asparagus, first prepare the dough. To do this, dissolve the yeast in 100 ml... Pineapple Coconut MacaroonsFor the pineapple coconut macaroons, beat egg whites and sugar until stiff. Fold in coconut flakes, fill the...