Simple Pumpkin Soup with Maple and Sage Croûtons

A simple pumpkin soup, without the (still delicious) so trendy coconut milk or curry, served with delicious and crispy maple and sage flavoured croutons. They are very quick and easy to make and will allow you to use some stale or hardened bread you were about to throw away!

1 kg pumpkin or butternut or your favourite winter squash
1 yellow onion, quartered
2 carrots, chopped
4 cups vegetable broth
to serve: creme fraiche or vegan cream or Greek yoghurt, maple and sage croûtons

Maple and sage croûtons :
1/4 stale or hardened baguette (or any kind of bread you have on hand, GF if needed)
1 tsp crushed dried sage leaves
1 tbsp olive oil
1 tbsp maple syrup (preferably medium)

View the full recipe at Lemon Pie and Tie&dye →