Cream of Carrot and Pumpkin Soup with Croutons

Hoje para Jantar
Cream of Carrot and Pumpkin Soup with Croutons


1 potatoes
2 large carrots
1 leeks
1 onions
1 garlic cloves
300 grams pumpkin
3 tablespoons olive oil
salt (to taste)
1 slice Portuguese Mafra bread (cubed)
3 tablespoons olive oil
1 garlic cloves (unpeeled)


1Rinse and chop the potato, carrots, onion and leek.
2Heat a drizzle of olive oil in a saucepan, and add the onion and leek.
3Let simmer on low heat for 10 minutes, stirring occasionally.
4Add the potatoes and carrots, and cover them with water.
5Cook for 25 minutes.
6Grind with the hand blender.
7Heat a frying pan and add olive oil and garlic.
8Use a knife to crush the garlic clove a little.
9Sauté until the garlic starts to release its aroma.
10Add the cubed bread, and fry until toasted.
11Serve together.
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