Embrace the autumnal spirit with this comforting and flavorful Pumpkin Soup with Golden Croutons. This isn't your average pumpkin soup; we're elevating the classic with a touch of Italian flair, resulting in a creamy, subtly spiced delight that's perfect for chilly evenings. Imagine the rich, velvety texture of roasted pumpkin, delicately enhanced by warming spices like cinnamon and nutmeg, all enveloped in a light yet satisfying broth. The crunchy, golden croutons add a delightful textural contrast, providing a satisfying counterpoint to the soup's smooth consistency. This recipe is surprisingly simple to execute, even for beginner cooks.
Forget complicated techniques and lengthy prep times – this recipe prioritizes ease and delicious results. The beautiful golden hue of the soup itself practically invites you to enjoy a warm bowl. We'll guide you through each step, from roasting the pumpkin to achieving perfectly golden croutons. Ready to dive into the delicious details? Let's get started with our easy step-by-step guide.
Tools Needed
- Pot
- Cutting board
- Knife
- Dripping pan
- Parchment paper
- Blender
- Ladle
Ingredients
- Bread
- Salt
- Pepper
- Nutmeg
- Cinnamon powder
- Vegetable broth
- Pumpkin
- Potatoes
- Onion
- Oil
Step-by-Step Instructions
Step 1. Sauté and Simmer Vegetables
- Finely chop the onion. In a pot, sauté the onion in oil over low heat until browned (approx. 10 minutes).
- Dice the pumpkin (after removing the skin and seeds). The smaller the cubes, the faster the soup cooks.
- Peel and dice the potatoes into roughly the same size as the pumpkin cubes.
- Add the diced pumpkin and potatoes to the pot with the browned onion.
- Add vegetable broth until all vegetables are covered.
- Bring to a boil, then cook for 25-30 minutes, adding more broth if needed.
Step 2. Prepare Croutons
- Dice the bread and toss it with oil, salt, and pepper.
- Bake the croutons in a preheated oven (grill mode) for 5 minutes.
Step 3. Season and Blend Soup
- Once the soup is cooked, season with salt, pepper, cinnamon, and nutmeg to taste.
- Blend the soup until smooth.
Step 4. Serve
- Serve the soup hot, garnished with golden croutons.
Read more: Italian Zucchini Soup with Parmesan Croutons: A Delicious Recipe
Tips
- If your pumpkin still has seeds, you can toast them as a snack.
- Potato peels can be fried into tasty crisps.
- Adjust the amount of spices according to your preference.
Nutrition
- Calories: 500-700
- Fat: 20-30g
- Carbs: 70-90g
- Protein: 10-15g
FAQs
1. Can I use canned pumpkin puree instead of fresh pumpkin?
Yes, you can! One 15-ounce can of pumpkin puree is a great substitute for about 1.5 lbs of cooked pumpkin. Just skip the roasting step.
2. What kind of broth is best for this soup?
Vegetable broth works wonderfully, but chicken broth adds a richer flavor if you prefer. Use low-sodium broth to control the saltiness.
3. How can I make the croutons extra crispy?
Ensure your bread cubes are completely dry before toasting. You can also lightly brush them with olive oil for extra crispiness and browning.
This Cozy Autumn Pumpkin Soup is the perfect embodiment of comfort food, offering a delicious and easy way to embrace the fall season. Its simple yet elegant flavors will become a new family favorite, guaranteed to warm you from the inside out. Enjoy the satisfying taste of autumn with every spoonful!