Description
A delicious and creamy pumpkin soup topped with crispy sage croutons, perfect for a cozy meal.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 4 slices of bread, cubed
- 2 tablespoons olive oil
- 1 tablespoon fresh sage, chopped
Instructions
- In a large pot, sauté the onion and garlic until translucent.
- Add the pumpkin puree, vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Stir in the heavy cream and blend until smooth.
- For the croutons, preheat the oven to 375°F (190°C).
- Toss the bread cubes with olive oil, sage, salt, and pepper.
- Spread on a baking sheet and bake for 10-15 minutes until golden brown.
- Serve the soup hot, topped with sage croutons.
Notes
- For a vegan version, substitute heavy cream with coconut milk.
- Adjust spices according to your taste preference.
- Store leftover soup in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Pumpkin Soup, Sage Croutons, Fall Recipes, Comfort Food