Pumpkin soup with dark rye croutons

A heart-warming winter soup, delicious accompanied with Dark Rye Ryvita Croutons

• Serves: 6

What you need:

• Olive Oil
• Onion finely chopped x 2
• Pumpkin or squash (peeled, deseeded and chopped into chunks) x 1 kg
• Vegetable stock x 700 ml
• Double cream x 142ml
• Fresh Sage x 1 tspn (finely chopped)
• Salt and Pepper to taste
• Dark Rye Ryvita Crispbreads x 1 packet
• Dried Pumpkin seeds x 1 handful

What you do:

1. Cook the onions in a large saucepan in a little olive oil for about 5 minutes, until soft.
2. Add the pumpkin or squash to the pan with the sage, and continue cooking for 10 minutes, stirring occasionally until it starts to soften and turn golden.
3. Then pour in the vegetable stock and season with salt and pepper.
4. Bring to the boil, and then simmer for 10 minutes until the squash is very soft.
5. Pour the cream into the pan, bring back to the boil, then puree with a hand blender.
6. In a separate, dry frying pan, toast the pumpkin seeds until golden.
7. Serve with Dark Rye Ryvita broken into croutons on the top, and a couple on the side.
8. Finish with a sprinkling of toasted pumpkin seeds.

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