This Pumpkin Cream Soup with Herby Croutons is a deliciously comforting dish, perfect for cozy autumn or winter evenings. The smooth and velvety texture of the pumpkin cream is complemented by the crispiness of homemade herby croutons, making it a well-balanced meal or starter. This recipe serves two people, making it a great choice for an intimate dinner or a light lunch.
Ingredients
For the Pumpkin Cream Soup:
- Pumpkin – 400 grams (about 1/2 small pumpkin), peeled, seeded, and cubed
- Olive Oil – 1 tablespoon
- Onion – 1 small, finely chopped
- Garlic – 2 cloves, minced
- Vegetable Broth – 500 ml (2 cups)
- Heavy Cream – 60 ml (1/4 cup)
- Salt – to taste
- Black Pepper – to taste
- Nutmeg – a pinch (optional, for garnish)
- Fresh Thyme or Parsley – for garnish (optional)
For the Herby Croutons:
- Bread – 2 slices of day-old bread, cut into cubes
- Olive Oil – 1 tablespoon
- Garlic Powder – 1/2 teaspoon
- Dried Herbs – 1 teaspoon (such as thyme, oregano, or rosemary)
- Salt and Pepper – to taste
Equipment Needed
- Chef’s Knife: For chopping the pumpkin, onion, and garlic, as well as cubing the bread.
- Cutting Board: A sturdy surface for cutting the vegetables and bread.
- Large Saucepan or Dutch Oven: For sautéing and simmering the soup.
- Baking Sheet: For baking the croutons.
- Mixing Bowl: For tossing the bread cubes with oil and herbs.
- Wooden Spoon or Spatula: For stirring the soup.
- Blender or Immersion Blender: For puréeing the soup.
- Ladle: For serving the soup.
- Measuring Cups and Spoons: For accurate measurement of ingredients.
- Peeler: For peeling the pumpkin.
- Parchment Paper or Silicone Baking Mat: For lining the baking sheet.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 5 grams
- Carbohydrates: 34 grams
- Sugars: 8 grams
- Fat: 22 grams
- Saturated Fat: 7 grams
- Cholesterol: 30 mg
- Fiber: 4 grams
- Sodium: 650 mg
(These values are approximate and can vary based on specific ingredients and brands used.)
Preparation Time
- Preparation: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Preparation and Cooking Instructions
1. Prepare the Ingredients:
- Peel and Cube the Pumpkin:
- Start by peeling the pumpkin using a vegetable peeler. Cut off the ends, then slice the pumpkin in half lengthwise. Scoop out the seeds with a spoon and discard them. Cut the pumpkin flesh into 1-inch cubes. This should yield about 400 grams of cubed pumpkin.
- Chop the Onion and Garlic:
- Finely chop 1 small onion and mince 2 cloves of garlic. Set them aside.
- Prepare the Bread for Croutons:
- Cut 2 slices of day-old bread into small cubes, approximately 1/2 inch in size.
2. Cook the Pumpkin Cream Soup:
- Sauté the Onion and Garlic:
- Heat 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium heat. Once the oil is hot, add the chopped onion and cook, stirring frequently, until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant, being careful not to let it burn.
- Add the Pumpkin:
- Add the cubed pumpkin to the saucepan. Stir to coat the pumpkin in the oil and aromatics, and cook for about 2 minutes.
- Pour in the Vegetable Broth:
- Add 500 ml (2 cups) of vegetable broth to the saucepan, enough to just cover the pumpkin. Stir well, bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a lid and let the soup simmer for 15-20 minutes, or until the pumpkin is tender when pierced with a fork.
3. Make the Herby Croutons:
- Preheat the Oven:
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat.
- Toss the Bread Cubes:
- In a mixing bowl, combine the bread cubes with 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1 teaspoon of dried herbs, and a pinch of salt and pepper. Toss until the bread cubes are evenly coated.
- Bake the Croutons:
- Spread the coated bread cubes in a single layer on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the croutons are golden brown and crispy. Stir them halfway through to ensure even baking. Once done, remove from the oven and set aside.
4. Purée the Soup:
- Blend the Soup:
- Using an immersion blender, blend the soup directly in the saucepan until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, purée until smooth, and then return it to the saucepan.
- Incorporate the Cream:
- Stir in 60 ml (1/4 cup) of heavy cream to the soup. This will give the soup a rich, velvety texture. If you prefer a lighter version, you can substitute the cream with milk or a dairy-free alternative like coconut milk.
- Season to Taste:
- Taste the soup and season with salt and freshly ground black pepper to your liking. If the soup is too thick, you can add a little more vegetable broth or water to achieve your desired consistency.
5. Serve the Soup:
- Garnish:
- Ladle the soup into bowls and garnish with a pinch of nutmeg and some fresh thyme or parsley if desired. These garnishes add a nice touch of color and an extra layer of flavor.
- Add the Herby Croutons:
- Top each bowl of soup with a handful of the herby croutons just before serving. The contrast between the creamy soup and the crunchy croutons adds an enjoyable texture.
6. Serve and Enjoy:
- Serve Immediately:
- This pumpkin cream soup with herby croutons is best enjoyed immediately while the soup is hot and the croutons are crisp. Pair with a light salad or a glass of white wine for a complete meal.
Tips for Success
- Choosing the Pumpkin: Select a small to medium-sized pumpkin that feels heavy for its size, with smooth, firm skin. This ensures a sweet and flavorful soup.
- Blending Safely: If using a countertop blender, be cautious when blending hot liquids. Fill the blender only halfway, secure the lid tightly, and blend in short pulses to avoid splattering.
- Crouton Variations: Feel free to experiment with different herbs for the croutons, or even add some grated Parmesan cheese for extra flavor.
Serving Suggestions
- Pairing: Serve this soup as a light lunch with a side of mixed greens or as a starter for a more elaborate dinner. It pairs wonderfully with a glass of crisp Chardonnay or a sparkling apple cider.
- Additional Garnishes: For added depth of flavor, drizzle a bit of truffle oil or balsamic reduction over the soup before serving.
Storage and Reheating
- Storage: If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. The croutons should be stored separately in a sealed container at room temperature to keep them crispy.
- Reheating: Reheat the soup gently on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling the soup again after adding the cream, as this can cause the soup to curdle. Reheat the croutons in the oven at 180°C (350°F) for a few minutes if they’ve lost their crispness.
Variations
- Vegan Option: To make this soup vegan, replace the heavy cream with coconut milk or a cashew cream. The coconut milk will add a subtle sweetness, while cashew cream will keep the soup rich and creamy.
- Add Protein: For a more filling meal, add some cooked lentils or chickpeas to the soup before blending. This will increase the protein content and make the soup more substantial.
- Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes to the soup for a bit of heat.
This Pumpkin Cream Soup with Herby Croutons is a perfect way to enjoy the comforting flavors of fall. The combination of the creamy, spiced pumpkin soup with the crunchy, herby croutons creates a satisfying dish that’s both nourishing and delicious. Whether you’re looking for a quick weeknight meal or a special starter for a more elaborate dinner, this recipe will warm you up and leave you feeling satisfied. Enjoy!
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