Ingredients

For the Pumpkin Soup

• 1 shallot, finely chopped
• 2 cloves of garlic, minced
• 2 medium potatoes, peeled and diced
• 1 medium carrot, peeled and diced
• 450g (16 oz) pumpkin, peeled and cubed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Water (enough to cover vegetables in the pot)
• 100ml coconut cream (or heavy cream if preferred)

For the Herbed Garlic Croutons

• Bread (mini baguette or any crusty bread), cut into cubes
• 2 tablespoons olive oil
• 1/3 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried herbs (such as thyme, rosemary, or Italian seasoning)

Instructions

Step 1: Prepare the Soup

1. Sauté the aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped shallot and cook for 2-3 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
2. Add the vegetables: Add the diced potatoes, carrot, and pumpkin to the pot. Stir well, then season with salt and pepper.
3. Add water and boil: Pour enough water into the pot to cover the vegetables by about an inch. Bring the mixture to a boil, then reduce the heat to medium-low, and let it simmer for 30 minutes or until the vegetables are tender.
4. Blend until smooth: Once the vegetables are cooked, remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender and blend in batches.
5. Stir in coconut cream: Return the soup to low heat and add the coconut cream, stirring until it’s well incorporated. Adjust the seasoning with more salt and pepper if needed.

Step 2: Make the Herbed Garlic Croutons

1. Preheat the oven: While the soup is cooking, preheat your oven to 180°C (355°F).
2. Season the bread cubes: In a mixing bowl, toss the bread cubes with olive oil, salt, garlic powder, red pepper flakes, and dried herbs until evenly coated.
3. Bake: Spread the seasoned bread cubes in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 10 minutes or until golden and crispy, flipping halfway through for even browning.

Step 3: Serve

1. Ladle and garnish: Ladle the soup into bowls, and top each serving with a handful of herbed garlic croutons. Garnish with a drizzle of coconut cream or a sprinkle of fresh herbs if desired.

Nutrition Facts (approximate per serving)

• Calories: 220
• Protein: 4g
• Fat: 10g
• Carbohydrates: 28g
• Fiber: 5g
• Sugars: 4g
• Sodium: 450mg

Note: Nutritional values are approximate and may vary depending on specific ingredients used.

FAQ

1. Can I use canned pumpkin instead of fresh pumpkin?
Yes, you can substitute with canned pumpkin. Use about 2 cups of canned pumpkin puree and reduce the simmering time, as canned pumpkin is already cooked.

2. Can I make this soup without coconut cream?
Yes! You can substitute coconut cream with heavy cream, half-and-half, or even almond milk for a lighter version. Coconut cream adds a slight sweetness, so adjust seasoning if needed.

3. Are there other vegetables I can add?
Absolutely. Butternut squash, sweet potatoes, or even an extra carrot can be added for more flavor and thickness.

4. Can I make this soup ahead of time?
Yes, this soup can be made a day or two ahead of time. Just store it in an airtight container in the refrigerator. The flavors may deepen as it sits.

5. Can I make the croutons gluten-free?
Yes, simply use gluten-free bread for the croutons to make this recipe gluten-free.

Tips for Making the Best Creamy Pumpkin Soup

1. Use fresh herbs if possible: While dried herbs are perfect for the croutons, adding fresh herbs like thyme or sage to the soup can elevate the flavor.
2. Blend to your preferred texture: If you like a chunkier soup, blend only part of the mixture, leaving some of the vegetables whole.
3. Adjust consistency as needed: After blending, if the soup is too thick, add a bit more water or broth to reach your preferred consistency.
4. Season as you go: Tasting and adjusting salt levels during cooking helps bring out the flavors of each ingredient.
5. Don’t skip the croutons: They add a delightful crunch and absorb the creamy soup, providing a wonderful contrast in texture.

Storage Tips

Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, stirring occasionally until warmed through.

Freezer: This pumpkin soup freezes well. Freeze in individual portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the coconut cream may slightly change in texture upon freezing; blend or whisk the soup after reheating for smoothness.

Croutons: Store any leftover croutons in an airtight container at room temperature for up to 3 days. For a quick refresh, place them in a hot oven for a few minutes before serving.

Conclusion

This Creamy Pumpkin Soup with Herbed Garlic Croutons is a simple yet heartwarming recipe that combines the rich, smooth flavors of pumpkin with the crunch of herbed croutons. With minimal prep and cooking time, this soup makes a comforting meal that’s perfect for chilly autumn or winter days. The versatility of this recipe also makes it easy to adapt with other vegetables or spices. Whether you’re looking for a light lunch or a starter for a larger meal, this pumpkin soup is sure to satisfy. Enjoy a bowl with family and friends, savoring the warmth and goodness in each spoonful!