Pumpkin Soup with Sourdough Sage Croutons
A dollop of sour cream and a sprinkling of crunchy croutons give this pumpkin soup extra flavour.
| Servings | Prep Time | Cook Time |
| 10servings | 35minutes | 30minutes |
| Servings | Prep Time |
| 10servings | 35minutes |
| Cook Time |
| 30minutes |
Ingredients
- 1 large onion chopped
- 2 medium carrots , thinly sliced
- 3 tablespoons olive oil
- 9 cups fresh pumpkin cubed
- 3 cans chicken broth
- 2 tablespoons fresh sage minced
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- Sweet Cream
- 3 ounces cream cheese softened
- 1/4 cup 2% milk
- 2 tablespoons confectioners' sugar
- Croutons
- 3 slices sourdough bread cubed
- 2 tablespoons olive oil
- 2 tablespoons butter melted
- 2 tablespoons fresh sage minced
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
- For sweet cream, combine ingredients until smooth. 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.
Recipe Notes
Nutrition Facts
1 cup soup with 3 tablespoons croutons and 2 teaspoons sweet cream: 199 calories, 13g fat (4g saturated fat), 18mg cholesterol, 778mg sodium, 19g carbohydrate (7g sugars, 1g fiber), 4g protein.
