Pumpkin And Carrot Cream Soup With Sourdough Bread

Name: Pumpkin And Carrot Cream Soup With Sourdough Bread Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 potato chopped; 2 carrots large, chopped; 1 leek chopped; 1 onion chopped; 1 garlic clove chopped; 1 1/4 cups pumpkin or desired quantity, chopped; 3 tablespoons olive oil; salt to taste; 1 slice sourdough bread; 3 tablespoons olive oil; 1 garlic clove unpeeled, crushed

Servings: persons

1
Wash, and cut the vegetables.
2
Heat a pan on medium heat with a little olive oil, then add onion and leek.
3
Simmer on low heat for 10 minutes, stirring occasionally.
4
Add the remaining ingredients, and cover with water.
5
Cook for 25 minutes. Pour soup in blender, or food processor, and mix and grind until smooth.
6
Cut the slice of sourdough bread in small cubes.
7
Heat a frying pan with the olive oil, and add the garlic.
8
Saute until the garlic begins to release its aroma.
9
Add the bread, and stir fry.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 potato chopped, 2 carrots large, chopped, 1 leek chopped, 1 onion chopped, and more.

Yes, Pumpkin And Carrot Cream Soup With Sourdough Bread Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin And Carrot Cream Soup With Sourdough Bread Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions