| Course | Appetizer, Main Dish, Side Dish, Snack, Soup |
|---|---|
| Cuisines | American |
| Cooking Methods | Sautéing, Simmering |
| Diets | Egg Free, Kid Friendly, Nut Free, Vegetarian |
| Main categories | Comfort, Everyday Food, Kid Friendly, Vegetarian, Training Athlete |
| Main Ingredient | Vegetables |
| Recipe Author | Jenn Tidwell |
| Special Occasions | Rosh Hashanah, Thanksgiving |
Pumpkin Soup with Sourdough Sage Croutons and Sweet Cream
Serves: 10
Serving Size: 1 cup of soup, 2 tsp cream and handful croutons
We love soup in our home, and I'm a big fan of the cream-style kind. Thanksgiving-inspired this dish has all the traditional smells that fill the air during the holiday season. You could also make this with butternut squash and have it all year round.
Recipe by:
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Blender, Can Opener, Cutting board, Dutch Oven, Food Processor, Immersion Blender, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp knifes, Top Stove, Vegetable PeelerIngredients
Soup
- 1/2 cup onion chopped
- 1 cup carrots thinly sliced
- 3 tablespoon extra virgin olive oil
- 9 cup fresh pumpkin cubed
- 5 1/5 cup vegetable broth
- 2 tablespoon fresh sage minced
- 1-1/2 teaspoon garlic powder
- 1/2 teaspoon Kosher salt
Sweet cream
- 3 ounce cream cheese softened
- 1/4 cup 2% milk
- 2 tablespoon confectioners' sugar
Croutons
- 3 slice sourdough bread cubed
- 2 tablespoon extra virgin olive oil
- 2 tablespoon butter melted
- 2 tablespoon fresh sage minced
Instructions
Soup
- In a Dutch oven, saute onion and carrots in oil for 5 minutes. Add pumpkin; cook 5-6 minutes longer. Stir in the broth, sage, garlic powder, salt, pepper and nutmeg; bring to a boil. Reduce heat; cover and simmer until pumpkin is tender, 15-20 minutes
- Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through.
Sweet Cream
- For sweet cream, combine ingredients until smooth
Croutons
- For croutons, place bread in a small bowl; drizzle with oil and butter. Sprinkle with sage and toss to coat. Transfer to a small skillet; cook and stir over medium heat until lightly toasted, 4-6 minutes.
- Garnish servings with sweet cream and croutons.
Reheating/Serving Instructions
Reheat to desired temperature on the stove top or microwave.
Nutrition
Calories: 215kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 277mg | Potassium: 462mg | Fiber: 2g | Sugar: 6g | Vitamin A: 11216IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 2mg
Pumpkin Soup with Sourdough Sage Croutons and Sweet Cream
$35.00 cooking fee
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