Cream of Pumpkin Soup with Cinnamon Croutons
Warm, comforting, and bursting with autumnal flavors, this Cream of Pumpkin Soup with Cinnamon Croutons is the perfect dish to cozy up with on chilly days. Made with creamy pumpkin puree, aromatic spices like nutmeg and cinnamon, and a touch of velvety heavy cream, this recipe brings the essence of fall to your table. The real stars, however, are the homemade cinnamon croutons—golden, buttery bread cubes kissed with cinnamon and brown sugar for a hint of sweetness that perfectly complements the savory soup. Ready in just 45 minutes, this elegant yet easy-to-make dish is ideal for weeknight dinners or holiday appetizers. Serve it hot and watch the delightful blend of creamy and crunchy textures win over everyone's hearts. Perfect for food lovers searching for comforting pumpkin soup recipes or seasonal fall dishes!
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Recipe Information
Ingredients
- 800 grams pumpkin puree
- 700 ml vegetable broth
- 200 ml heavy cream
- 1 medium yellow onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground cinnamon
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 4 slices bread (preferably day-old or crusty bread)
- 2 tablespoons unsalted butter
- 0.5 teaspoons ground cinnamon (for croutons)
- 1 teaspoons brown sugar
Instructions
Peel and finely chop the yellow onion and garlic.
In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté for 4-5 minutes until softened and fragrant.
Stir in the pumpkin puree, vegetable broth, ground nutmeg, ground cinnamon, salt, and black pepper. Bring the mixture to a gentle boil, reduce heat, and let it simmer for 15 minutes.
While the soup simmers, prepare the cinnamon croutons. Cut the bread slices into 1-inch cubes.
In a large skillet, melt the butter over medium heat. Add the bread cubes and sprinkle with ground cinnamon and brown sugar. Toss to coat evenly.
Cook the bread cubes, stirring occasionally, until they are golden brown and crispy on all sides, about 6-8 minutes. Remove from the heat and set aside.
After the soup has simmered, use an immersion blender or transfer the soup to a countertop blender (in batches if necessary) and blend until smooth and creamy.
Return the blended soup to the pot and stir in the heavy cream. Heat the soup over low heat for an additional 5 minutes, but do not let it boil.
Taste and adjust seasoning if necessary.
Ladle the soup into bowls and top with a handful of cinnamon croutons. Serve warm and enjoy!
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 4786 mg | 208% | |
| Total Carbohydrate | 182.1 g | 66% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 49.8 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3204 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
