Pumpkin Soup with Croutons
A rich, velvety soup made from oven-roasted pumpkin and garlic, finished with pure cream and topped with crunchy golden sourdough croutons.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •large baking tray
- •large saucepan
- •stick blender
- •frypan
- •chef's knife
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 23 g
- carbs
- 38 g
- fibre
- 5 g
- protein
- 7 g
- calories
- 380 kcal
Instructions
- 1
Preheat the oven to 200°C (180°C fan-forced) and line a baking tray with baking paper.
- 2
Spread pumpkin pieces and unpeeled garlic cloves across the prepared baking tray.
- 3
Drizzle with 1 tablespoon of olive oil and season lightly with salt and black pepper.
- 4
Roast for 30 minutes until pumpkin edges are tender and nicely caramelised.
- 5
Heat remaining olive oil in a large saucepan over medium heat and sauté onion until translucent.
- 6
Squeeze roasted garlic from their skins into the saucepan and add the roasted pumpkin.
- 7
Pour in the vegetable stock and ground nutmeg, then bring to a gentle simmer for 10 minutes.
- 8
Melt butter in a frypan over medium heat and toast sourdough cubes until golden and crisp.
- 9
Puree soup using a stick blender until completely smooth and velvety.
- 10
Stir through the pure cream, adjust seasoning, and ladle into bowls topped with crisp croutons.
Chef's tips
Roasting the pumpkin until you see dark caramelised edges gives the soup a much deeper, sweeter flavour than boiling. For an even smoother texture, pass the blended soup through a fine sieve before stirring in the cream.
Ingredient substitutions
- Jap pumpkin → butternut pumpkin or Queensland blue pumpkin
- pure cream → coconut cream for a dairy-free option
- sourdough bread → gluten-free bread cubes
Storage
Store cooled soup in an airtight container in the fridge for up to 4 days, keeping croutons separate at room temperature.
Reheating
Gently reheat soup in a saucepan over medium-low heat, stirring occasionally until piping hot without boiling.
Common mistakes to avoid
- •Boiling the pumpkin instead of roasting, which yields a watery and flat flavour
- •Peeling the garlic before roasting, causing it to burn and turn bitter
- •Adding cold cream straight from the fridge to boiling soup, which can cause splitting
Serving suggestions
Cooked Pumpkin Soup with Croutons?
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