Kürbiscremesuppe – Creamy Pumpkin Soup

Preheat the oven to 180Y. Remove the pumpkin flesh from the shell, remove the pumpkin seeds and cut the pumpkin flesh into small cubes. Mix the crème fraîche with the milk, salt, pepper, nutmeg and chicken broth and mix with the pumpkin flesh. Empty the mixture into an ovenproof dish and cook the soup in the oven for 60 minutes with the lid closed. Cut the slices of white bread into small cubes. Melt the butter in a frying pan and toast the bread cubes until golden brown. Take the soup out of the oven, mix it with a whisk and fill it into four soup cups. Divide the bread cubes evenly among the portions and sprinkle the grated cheese on top.

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