Creamy Pumpkin Soup with Garlic Herb Croutons is a warm, comforting dish perfect for chilly days. With a base of pumpkin, onions, carrots, and potatoes, this soup is rich in nutrients and full of flavor. The addition of cream creates a velvety texture, while garlic herb croutons add a delightful crunch and aroma to every bite. This recipe is simple to make, yet delivers a satisfying and hearty soup that’s great as a starter or a light meal. Enjoy this autumn-inspired soup that combines creamy, savory flavors with a touch of warmth from the spices.
Full Recipe:
Creamy Pumpkin Soup with Garlic Herb Croutons
- Total Time: 55mins
Description
Creamy Pumpkin Soup with Garlic Herb Croutons is a warm, comforting dish perfect for chilly days. With a base of pumpkin, onions, carrots, and potatoes, this soup is rich in nutrients and full of flavor. The addition of cream creates a velvety texture, while garlic herb croutons add a delightful crunch and aroma to every bite. This recipe is simple to make, yet delivers a satisfying and hearty soup that’s great as a starter or a light meal. Enjoy this autumn-inspired soup that combines creamy, savory flavors with a touch of warmth from the spices.
Ingredients
Ingredients
For the Soup:
- 500 g pumpkin, diced
- 2 medium onions (150 g), chopped
- 1 medium carrot (80 g), chopped
- 2 medium potatoes (150 g), diced
- 200 ml cream (20% fat)
- Salt and pepper to taste
- Vegetable oil for frying
For the Garlic Herb Croutons:
- 100 g white bread, cubed
- 1 clove garlic, minced
- 20 ml vegetable oil
- 0.5 tsp Provencal herbs
- 0.5 tsp paprika
- 0.5 tsp salt
Instructions
- Prepare the Vegetables for the Soup:
- Heat a tablespoon of vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until they become translucent.
- Add the chopped carrot and potatoes to the pot, stirring occasionally, and cook for about 5 minutes.
- Add the diced pumpkin, salt, and pepper to taste, and cook for another 3-4 minutes, stirring occasionally.
- Simmer the Soup:
- Pour enough water into the pot to cover the vegetables. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes or until all the vegetables are tender.
- Prepare the Garlic Herb Croutons:
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the cubed bread with minced garlic, vegetable oil, Provencal herbs, paprika, and salt. Toss well to coat the bread evenly.
- Spread the seasoned bread cubes on the baking sheet in a single layer and bake for 10-12 minutes, or until golden and crispy. Set aside to cool.
- Blend the Soup:
- Once the vegetables are tender, use an immersion blender to puree the soup until smooth and creamy. For a chunkier texture, blend only part of the soup, leaving some vegetable pieces intact. If you’re using a regular blender, blend the soup in batches.
- Add the Cream and Adjust Seasoning:
- Stir in the cream and gently heat the soup over low heat, without boiling, to bring everything together. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the Soup with Croutons:
- Ladle the creamy pumpkin soup into bowls, garnish with the garlic herb croutons, and enjoy warm.
- Prep Time: 25mins
- Cook Time: 30mins