Table of Contents
Enjoy a warm bowl of Creamy Pumpkin Soup with Croutons, perfect for chilly days and cozy gatherings. This recipe combines the natural sweetness of pumpkin with a rich, velvety texture and crunchy croutons for added flavor and texture.
Ingredients
- 1 medium pumpkin (about 2 pounds), peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the croutons:
- 2 cups bread cubes
- 1 tablespoon olive oil
- 1 teaspoon dried thyme or rosemary
Instructions
Start by preparing the croutons. Preheat your oven to 375°F (190°C). Toss the bread cubes with olive oil and herbs, then spread them on a baking sheet. Bake for 10-15 minutes until golden brown and crispy.
Meanwhile, heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until translucent and fragrant. Add the diced pumpkin and cook for a few minutes.
Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for about 20 minutes until the pumpkin is tender.
Use an immersion blender or transfer the soup to a blender to puree until smooth. Return to the pot, stir in the heavy cream, and season with salt and pepper to taste. Warm through.
Serve the hot soup garnished with crunchy croutons. Enjoy your comforting bowl of creamy pumpkin soup!