Pumpkin cream soup with cheese croutons

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Ingredients

2 red onions;

• 2 carrots;
• 4 cloves of garlic;
• 2 celery stalks;
• 2 sprigs of rosemary;
• ½ – 1 red chili;
• a few tablespoons of olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 1 pumpkin (about 2 kg);
• 2 liters of chicken or vegetable broth;
• 1 ciabatta;
• Parmesan - to taste;
• several sage leaves - optional.
  
  

Cooking

Cut the onion, carrot, garlic and celery into small cubes. Crush rosemary and chilli seeds.

Heat a portion of the oil in a large frying pan or saucepan. Cook the prepared ingredients on it for about 10 minutes until soft. Season with salt and pepper.

Peel the pumpkin from the skins and seeds and cut into arbitrary pieces. Add pumpkin and broth to vegetables, bring to a boil and cook for about 30 minutes on moderate heat. When the pumpkin is soft, puree the soup with a blender.

Cut the bread into slices, brush with butter and press into each grated cheese. Fry in a dry frying pan until golden brown on both sides.

For decoration, you can prepare crisp sage leaves. In a skillet over medium heat, heat a little butter and fry the leaves for about 30 seconds. Then transfer to a paper towel to drain excess fat.

If necessary, season the soup with salt and pepper. Before serving, decorate it with croutons and sage leaves and lightly drizzle with olive oil.