Pumpkin Soup with Sourdough Sage Croutons and Sweet Cream
$0.00 Cooking Fee
Serving Size: 8 ounce
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
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.
Cook Times
Active Prep15
Hands-On Cook5
Hands-Off Cook15
Passive0
Total Time35 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
Soup
- 1/2 cup onion chopped
- 1 cup carrots thinly sliced
- 3 tablespoon extra virgin olive oil
- 9 cup fresh pumpkin cubed
- 5 cup vegetable broth
- 2 tablespoon fresh sage minced
- 2 teaspoon garlic powder
- 1 teaspoon Kosher salt
Sweet cream
- 3 ounce cream cheese softened
- 1/4 cup 2% milk
- 2 tablespoon powdered sugar
Croutons
- 3 slice sourdough bread cubed
- 2 tablespoon extra virgin olive oil
- 2 tablespoon butter melted
- 2 tablespoon fresh sage minced
Cooking Tools Required
Blender, Can Opener, Cutting board, Dutch Oven, Food Processor, Immersion Blender, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove, Vegetable PeelerReheating/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
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