Pumpkin Soup with Sourdough Sage Croutons and Sweet Cream

Serving Size: 10

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: Jenn Tidwell

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time35

Recipe Serving Size10

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 Peeler

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

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 Instructions

Reheat to desired temperature on the stove top or microwave.

Nutrition