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Pumpkin Cream Soup with Croutons

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A warm and creamy pumpkin soup topped with crispy croutons, perfect for cozy autumn days.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 500g pumpkin, peeled and cubed
  • 1 carrot, chopped
  • 750ml vegetable broth
  • 200ml heavy cream
  • Salt and pepper to taste
  • 1/2 teaspoon ground nutmeg
  • Croutons, for topping
  • Fresh parsley, chopped (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until soft and translucent.
  2. Add the chopped pumpkin and carrot. Cook for 5 minutes, stirring occasionally.
  3. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
  4. Use an immersion blender or transfer to a blender to purée the soup until smooth.
  5. Return the soup to the pot, stir in the heavy cream, nutmeg, salt, and pepper. Simmer for another 5 minutes.
  6. Serve hot, topped with croutons and optionally garnished with chopped parsley.

Notes

  • You can substitute heavy cream with coconut milk for a dairy-free version.
  • Adjust the thickness by adding more or less broth to your preference.
  • Homemade croutons add extra flavor and texture.

Nutrition

Keywords: pumpkin soup, creamy soup, vegetarian, fall recipe, easy pumpkin soup

Find it online: https://recipesfoodeasy.com/pumpkin-cream-soup-with-croutons/