Pumpkin Soup with Sourdough Sage Croutons

A dollop of sour cream and a sprinkling of crunchy croutons give this pumpkin soup extra flavour.

Pumpkin Soup with Sourdough Sage Croutons
Pumpkin Soup with Sourdough Sage Croutons
Servings Prep Time Cook Time
10servings 35minutes 30minutes
Servings Prep Time
10servings 35minutes
Cook Time
30minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. In a Dutch oven, saute onion and carrots in oil for 5 minutes. Add pumpkin; cook 5-6 minutes longer. Stir in the broth, sage, garlic powder, salt, pepper and nutmeg; bring to a boil. Reduce heat; cover and simmer until pumpkin is tender, 15-20 minutes.

  2. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through.

  3. For sweet cream, combine ingredients until smooth. For croutons, place bread in a small bowl; drizzle with oil and butter. Sprinkle with sage and toss to coat. Transfer to a small skillet; cook and stir over medium heat until lightly toasted, 4-6 minutes.

  4. Garnish servings with sweet cream and croutons.
Recipe Notes

Nutrition Facts

1 cup soup with 3 tablespoons croutons and 2 teaspoons sweet cream: 199 calories, 13g fat (4g saturated fat), 18mg cholesterol, 778mg sodium, 19g carbohydrate (7g sugars, 1g fiber), 4g protein.