For the cream of pumpkin soup, first chop the pumpkin and boil it in 500ml of water with the soup cubes until soft. Meanwhile, chop the onion and fry it in a pot.
Add the softened pumpkin to the onion in the pot and sauté briefly. Then puree the pumpkin with the help of a blender. Pour some clear soup over the squash and blend again with a hand blender.
Fold in the cream and crème fraiche as well and mix again. Season to taste with salt (herb salt) and pepper.
For the croutons, cut the bread into cubes and fry briefly in a pan with a little oil.
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