Pumpkin Soup with Rosemary Croutons Recipe

Name: Pumpkin Soup with Rosemary Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 small white onion, chopped; 1 clove garlic, minced; 1 tablespoon firmly packed light brown sugar; 1/2 teaspoon freshly ground cinnamon; 1/4 teaspoon white pepper; 1/4 teaspoon freshly ground nutmeg; 1/8 teaspoon cayenne pepper; One 15-ounce can pure pumpkin puree; 3 cups low-sodium vegetable broth; 1/2 cup heavy whipping cream; Kosher salt; 2 cups of baguette, cut into 1/2-inch cubes; 2 tablespoons extra-virgin olive-oil; 1 tablespoon minced fresh rosemary

Servings: persons

3 tablespoons unsalted butter
1 small white onion, chopped
1 clove garlic, minced
1 tablespoon firmly packed light brown sugar
1/2 teaspoon freshly ground cinnamon
1/4 teaspoon white pepper
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon cayenne pepper
One 15-ounce can pure pumpkin puree
3 cups low-sodium vegetable broth
1/2 cup heavy whipping cream
Kosher salt
2 cups of baguette, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive-oil
1 tablespoon minced fresh rosemary

1
In a large pot, melt the butter over moderate heat.
2
Once the butter is just beginning to brown, add the onion and saute for 5 minutes.
3
Add the garlic, sugar, pepper, cinnamon, nutmeg and cayenne pepper and cook for 3 minutes.
4
Add the pumpkin puree and broth, stirring to incorporate, then season with the salt and bring the mixture to a boil.
5
Reduce the heat to low and simmer for 20 minutes.
6
Stir in the cream and let the soup cool for 10 minutes.
7
Meanwhile, preheat the oven to 400 degrees .
8
Toss the baguette pieces with the olive oil, rosemary and salt and spread them evenly on baking sheet.
9
Bake for 10 minutes, or until golden brown.
10
Remove from the oven and set aside.
11
Once the soup has cooled slightly, transfer it to a blender (or use an immersion blender in the pot) and puree until smooth.
12
If needed, add additional water or broth to reach desired the consistency.
13
Return the mixture to the saucepan.
14
Serve warm and garnish with the rosemary croutons.

283

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 small white onion, chopped, 1 clove garlic, minced, 1 tablespoon firmly packed light brown sugar, and more.

Yes, Pumpkin Soup with Rosemary 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 Rosemary Croutons

How did you like this recipe?

Frequently Asked Questions