Cream of Pumpkin and Tomato Soup on Crispy Pumpkin Seed Bread

Rating: 4.0247 / 5.00 (81 Votes)

Total time: 45 min

For the soup:

For the crispy pumpkin seed bread:

For drizzling:


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.

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