Pumpkin Soup Recipe
Creamy pumpkin soup topped with croutons.
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Ingredients
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Main Ingredients
Croutons
Method
Soup Preparation
- 1
- 2
Add the Pumpkin
If using fresh pumpkin, peel, seed, and chop it into cubes. Add the pumpkin (or canned pumpkin) to the pot and stir well to combine.
- 3
Add Broth and Spices
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes, until the pumpkin is tender. Season with salt, black pepper, nutmeg, and cinnamon.
- 4
Blend the Soup
Using an immersion blender, puree the soup until smooth. If using a regular blender, blend in batches, ensuring to allow steam to escape.
- 5
Add Cream
Stir in the heavy cream and heat gently for another 5 minutes, adjusting seasoning to taste. Remove from heat.
Crouton Preparation
- 6
Prepare the Bread
Preheat your oven to 375°F (190°C). Cut the bread into small cubes.
- 7
Season the Croutons
In a mixing bowl, combine the bread cubes with 2 tablespoons of olive oil, garlic powder, and salt. Toss until the bread is evenly coated.
- 8
Bake the Croutons
Spread the seasoned bread cubes on a baking sheet in a single layer. Bake for 10-15 minutes, or until golden and crispy, tossing halfway through.