Pumpkin Soup with Parmesan Croutons Recipe

Name: Pumpkin Soup with Parmesan Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cubed baguette; 1/4 cup shredded parmesan cheese; 4 tablespoons extra-virgin olive oil, divided; 1 large sweet onion, diced; 2 cloves garlic, minced; Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin); 1 quart vegetable stock; 1 tablespoon maple syrup; 2 teaspoons salt; 1/4 teaspoon fresh nutmeg; 1/4 cup heavy cream

Servings: persons

2 cups cubed baguette
1/4 cup shredded parmesan cheese
4 tablespoons extra-virgin olive oil, divided
1 large sweet onion, diced
2 cloves garlic, minced
Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)
1 quart vegetable stock
1 tablespoon maple syrup
2 teaspoons salt
1/4 teaspoon fresh nutmeg
1/4 cup heavy cream

1
Preheat the oven to 425.
2
On a parchment-line baking sheet, toss the bread with 2 tablespoons olive oil and the parmesan.
3
Arrange in an even layer.
4
Bake until golden brown and crispy, about 15 minutes.
5
Set aside.
6
Heat the remaining oil in a large Dutch oven or stockpot.
7
Saute the onion over medium-high heat until soft, about 5 minutes.
8
Add the garlic, and continue to cook until fragrant, about 2 minutes.
9
Carefully stir in the pumpkin, stock, maple syrup, salt and nutmeg.
10
Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup coats the back of a spoon.
11
Off the heat, stir in the cream.
12
Puree using an immersion or stand blender until very smooth.
13
Serve the soup in bowls and garnish with the parmesan croutons.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 cups cubed baguette, 1/4 cup shredded parmesan cheese, 4 tablespoons extra-virgin olive oil, divided, 1 large sweet onion, diced, and more.

Yes, Pumpkin Soup with Parmesan Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Soup with Parmesan Croutons

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