Pumpkin Soup with Sage Croutons Recipe

Name: Pumpkin Soup with Sage Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 large carrot, finely chopped; 1 large onion, finely chopped; 2 stalks celery, finely chopped; 1/2 bay leaf; 1/4 teaspoon dried sage, crumbled; Salt and pepper; One 16-ounce can pumpkin puree; 4 cups chicken broth; 1 cup chicken broth; Salt and pepper; 2 slices white bread, crusts removed and lightly buttered; 1 teaspoon dried sage, crumbled; 8 small fresh sage leaves

Servings: persons

2 tablespoons unsalted butter
1 large carrot, finely chopped
1 large onion, finely chopped
2 stalks celery, finely chopped
1/2 bay leaf
1/4 teaspoon dried sage, crumbled
Salt and pepper
One 16-ounce can pumpkin puree
4 cups chicken broth
1 cup chicken broth
Salt and pepper
2 slices white bread, crusts removed and lightly buttered
1 teaspoon dried sage, crumbled
8 small fresh sage leaves

1
Now:
2
Melt the butter in a large pot over medium heat.
3
Add the carrot, onion, celery, bay leaf, and sage.
4
Season with salt and pepper to taste.
5
Cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
6
Stir in the pureed pumpkin, and add the broth, 1 cup at a time.
7
Increase the heat to medium-high and bring to a boil.
8
Reduce the heat to low, and simmer, stirring occasionally, for 15 minutes more.
9
Remove and discard the bay leaf.
10
Puree the soup using an immersion blender, or puree it in batches in an upright blender or food processor.
11
Allow the soup to cool.
12
Transfer to an airtight container, and refrigerate for up to 3 days.
13
Later:
14
Return the soup to a large pot, and bring it to a boil on medium-high heat.
15
Stir in enough of the broth to obtain your desired consistency.
16
Season with salt and pepper to taste.
17
Preheat the oven to 350F.
18
While the soup is heating, cut both slices of bread into 4- squares, and halve them on a diagonal to form triangles.
19
Place the triangles on a baking sheet, and sprinkle them with the dried sage.
20
Bake until golden brown, about 15 minutes.
21
Top each serving of the soup with the sage croutons and a fresh sage leaf.

681

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 14 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 large carrot, finely chopped, 1 large onion, finely chopped, 2 stalks celery, finely chopped, and more.

Yes, Pumpkin Soup with Sage 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.

That's it — enjoy your meal!

Pumpkin Soup with Sage Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions