Curried pumpkin and carrot soup with homemade croutons

Peel the pumpkin and carrots, then cut them into 2 cm cubes. Peel and slice the 2 onions.

In the saucepan, heat 1 tbsp of olive oil over medium heat and sweat the onions for 5 min, stirring, without browning them.

Add the 2 tsp of curry powder and stir for 30 seconds until it smells amazing.

Add the pumpkin and carrots, pour in just enough water to cover, salt lightly and bring to a boil. Cover, turn down to medium-low and simmer for 20 min, until a knife slides in with no resistance.

While it simmers, cut the 8 slices of country bread into 1.5 cm cubes.

In the skillet, melt the butter with the 2nd tbsp of olive oil over medium heat. Add the bread cubes and stir often for 6 to 8 min until golden, salt lightly and set aside on a plate.

Take the saucepan off the heat and blend until smooth. Add a little hot water if it's too thick.

Pour in the 20 cl of coconut milk, stir and warm for 2 min over low heat without boiling. Taste, then adjust the salt and pepper.

Ladle the soup into bowls and add the croutons on top at the last second.