Recipe for Pumpkin Cream Soup

Preheat the oven to 190°C (170°C for fan ovens). Finely chop the garlic and onion. Heat a drizzle of olive oil in a pot and sauté the onion and garlic for 5 minutes over medium heat, or until the onion becomes translucent.

In the meantime, prepare the broth with hot water. Peel the squash using a sharp knife or a peeler. Hollow it out and then cut it into 1-2 cm cubes.

Add the pumpkin to the pot and sauté everything for 3-5 minutes, stirring regularly. Pour in the broth, bring to a boil, then cover, reduce the heat, and cook for 20 minutes over medium-low heat or until the pumpkin is tender.

Cut the bread into small cubes about 0.5 cm in size. Remove the leaves and chop the parsley.

Get your apprentice magicians involved! In a large bowl, add the croutons, all the nuts and seeds, half of the parsley, 1/2 teaspoon of honey per person, along with a generous drizzle of olive oil. Season with salt and pepper. Mix well.

Spread the mixture on a baking sheet lined with parchment paper. Bake for 20 minutes in the lower part of the oven, stirring occasionally, or until the granola and croutons are golden brown. Keep a close eye on the cooking, as the nuts and seeds can color very quickly!

Check the cooking of the squash with the tip of a knife. If it sinks in easily, the squash is cooked. Pour in half of the yogurt, grate a little nutmeg on top to taste. Adjust the seasoning with salt and pepper to your liking.

Blend everything into a creamy velouté using an immersion blender.

To finish, serve the soup in deep bowls or shallow plates. Add the remaining yogurt on top: for a magical presentation, drizzle the yogurt drop by drop. With a skewer (or a toothpick), draw stars, as shown in the photo. When it's time to enjoy (preferably before midnight!), sprinkle with granola, croutons, and the remaining parsley.